Mom’s Potato Salad {My Version}

Hope you all had a great 4th of July! We did double duty this year with a BBQ in the East Bay, and then back to the city for rooftop firework-viewing in Russian Hill…and no fog!  Woo hoo!  (btw, did anyone catch the insane moon after?)
Thanks to our fabulous hosts, we were spoiled with a burger bar (Bistro Don Giovanni style)…and a late night champagne toast apres fireworks.
As always, the holiday brought along much indulgence, including my version of my mom’s famous potato salad. Here’s the recipe, as promised earlier this week

Potato Salad


  • 5 pounds russet potatoes
  • 2 hard boiled eggs, grated with the large side of a cheese grater
  • 1 1/2 cups mayonnaise
  • 1 cup celery, finely chopped
  • 1 cup yellow onion, finely chopped
  • 1 tablespoon yellow mustard
  • 2 tablespoons sweet pickle relish
  • salt & pepper
  • 1/4 teaspoon cayenne (optional)    
  1. Peel the potatoes, cut them in half, and place them in a very large pot of water. Place the pot on the stove over high heat, and bring to a boil. Boil until the potatoes are fork tender (around 20 minutes).
  2. Once the potatoes are cooked, pour through a strainer, and spread onto a baking sheet to allow some of the steam to release (about 3 minutes).
  3. While still warm, cut the potatoes into 1/2 inch square chunks. Place the potatoes into a very large mixing bowl, and add the remaining ingredients. 
  4. Taste, and adjust the seasoning to your liking. Refrigerate before serving. May be made in advance.
    Serves 12

{Hi Mom…I know it’s not “exactly” how you make it,
but no one can make it quite like you do!!}


  1. Michelle says:

    Awesome recipes and pictures!

  2. Ashley Fishberger says:

    I just made this and its amazing! Thank you for the awesome recipe! It’s a keeper.

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