Mom’s Potato Salad

Growing up my sisters and I spent many childhoods in the summer in Chicago under the stars, on a blanket, with candles lit, listening to classical music concerts at the well known Ravinia Music Festival. They were childhood memories I remember fondly. Our mom always made a delicious picnic meal that always included a delicious potato salad. This recipe is a classic for any summer meal and particularly lovely for a picnic!

Mom’s Potato Salad

A delicious classic side dish perfect for a summer get together, especially picnics! Yum!
Prep Time 1 hr 30 mins
refrigeration time 1 d
Course Salad
Cuisine American, Canadian
Servings 8 servings
Calories 724 kcal


  • 16 Medium potatoes peeled and cubed medium size pieces
  • 2 Cups Scallions Finely minced
  • 2 Cups Dill Pickles Finely minced
  • 2 Cups Mayonnaise
  • 2 tbsp Dijon Mustard Can add more to taste
  • 3/4 tsp Salt or to taste
  • 1.5 tsp Course Black Pepper or to taste
  • 3/4 Cup Fresh Dill Weed Finely minced
  • 8 Large Eggs Hard Boiled


  • Peel, cube, potatoes. Bring water, with a dash of salt, to a boil. Add potatoes and reduce heat to a simmer, Cook approximately 20 minutes depending on cubed size. If over cooked, potato starts to break down, they fall apart in the potato salad. Drain and put in cool water.
  • Hard boil eggs in salt water for easier peeling. Add a dash of salt. Cook for 12-15 minutes. Drain, put in cold water to cool, peel once cooled. Finely chop all.
  • Mince Scallions, Celery, Pickles and set aside.
  • Once potatoes are cooled add eggs, minced scallions, celery, pickles, mayonnaise, dijon mustard, fresh dill, and salt and pepper to taste.
  • Mix gently and refrigerate over night for best flavour and texture.

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