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Potato salad

I’ve written before about Mom’s recipes — family staples she doesn’t really have a recipe for anymore because she’s made them so many times. They’re the best.

One of the first I got was for potato salad, perfect for the holiday weekend. Turns out, no one makes potato salad quite right, if you’ve grown up with it made a certain way. We make a simple yellow mustard American-style potato salad and nothing matches our ingredients.

What makes ours different is that it’s flavored with Italian dressing. It saves the trouble of seasoning, other than salt and pepper. It also makes the salad a two-day process — the dressing needs to seep into the potatoes. Otherwise, it’s easy.

So every summer, I follow Mom’s recipe so I can enjoy the best potato salad at a barbecue. I’ve also gotten to the point that I don’t measure ingredients. Apologies for my rough estimates.

Mom’s Potato Salad

6 medium russet potatoes, boiled and diced (unpeeled, but peel if you like)

1 medium onion, diced

6 ounces Italian salad dressing

1/2 to 1 cup mayonnaise

4 to 5 tablespoons yellow mustard

Salt and pepper, to taste

Place diced potatoes, slightly cooled, and diced onions in a large bowl. Douse with Italian dressing until potatoes and onions are coated. Cover and refrigerate at least 4 hours or overnight.

Remove from fridge, add mayonnaise and yellow mustard; toss gently to combine. I tend to overdo mayo, so add until potatoes are sufficiently coated. Add mustard until potato salad is the “right” color — dark, pastel yellow. Again, adjust for taste. Season with salt and pepper, and enjoy!

Christinia Crippes is a Courier reporter who loves to cook. Read her blog at


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