Mom's 3-Day Potato Salad
  • Cooking Time: 20 minutes
  • Servings: 12-16
  • Preparation Time: 3 days
  • 12 Idaho potatoes, peeled & cut into chunks
  • 8 eggs
  • 1 large onion
  • 4-5 celery stalks, trimmed
  • Dill weed, snipped or 1 dill pickle, diced
  • 1/2 cup sliced olives
  • Mayonnaise
  • Salt to taste
  • Smoked Paprika
  1. Day One: Boil potatoes and eggs until done. Allow to cool completely. Peel eggs and submerge in cold water to avoid drying out. Refrigerate potatoes and eggs until cold.
  2. Day Two: Dice onion and celery stalks. Chop eggs and combine potatoes, onions and celery.
  3. Add snipped dill and olive slice.
  4. Slowly add 1/2 cup of mayonnaise to mixture until desired consistency. Not too wet or too dry, but just enough to mix all ingredients. Salt and pepper to taste.
  5. Sprinkle smoked paprika over potato salad and refrigerate for at least 24 hours for desired results.
  6. Day Three: Enjoy!
Ever notice everyone believes their mom's potato salad is the best? I have researched this phenomenon only to assess my mom's potato salad actually IS the best due to a secret step in her recipe. Ingredients found in potato salad are pretty standard, so what is the secret? It's in the timing and the careful steps taken. It's aged in the refrigerator for at least 24 hours so the flavors can marry together. So there it is.