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My Mother's Cooking - Homemade Potato Salad

Updated on December 1, 2012
Potato Salad
Potato Salad
My Mother's Cooking
My Mother's Cooking
Potato Salad with Sausage
Potato Salad with Sausage
German Dog with English Cucumber
German Dog with English Cucumber
Hard Boiled Eggs
Hard Boiled Eggs
Sliced Cucumbers
Sliced Cucumbers

My Mother's Cooking

Cast your vote for Homemade Potato Salad




During the summer when the potatoes in our garden were less than two inches in diameter, my father would dig up a few hills and my mother would make potato salad. At that time, the cucumbers were also ripe and if we still had fresh green onions and radishes, she would include them too.


These ingredients were bound together with salad dressing and topped with slices of hard boiled eggs. To add to the color and the flavor, the surface was then lightly sprinkled with sweet paprika.


All of the necessary ingredients are available all year round now. I generally substitute redskin potatoes for the new potatoes that my mother used and in the winter, I prefer English (so called seedless) cucumbers. You can also use one or two thinly sliced raddishes to add some color but don't over do it .




Preparation Time:

60 Minutes

Cooking Time:

30 Minutes



3 Lbs. of Small Redskin Potatoes

1 English or 2 Regular Cucumbers

2 Bunches of Green Onions

12 Eggs boiled for 15 minutes and cooled in water

1- 30 Oz. Jar of Miracle Whip Salad Dressing

1 Teaspoon Sugar

1 Teaspoon Salt

Pepper to taste

Sweet Hungarian paprika 



1. Boil the potatoes for approximately 20 minutes until they can be pierced with a fork. DO NOT OVERCOOK THEM OR YOUR POTATO SALAD WILL BE MUSHY. Drain them and cool them in cold water. Peel them with a small sharp knife and cut them into ¾ x ¾ x ¼ inch pieces.

2. Carefully peel the eggs and slice them with an egg slicer.

3. Save the nice center slices to decorate the top of the salad.

4. Peel the cucumbers, slice them in half lengthwise and cut them into ¼ inch thick slices.

5. Trim the scallions and chop them ¼ inch thick crosswise.

6. In a large bowl, mix the salad dressing, the chopped scallions, the sugar, one teaspoon of salt and stir well.

7. In a very large bowl add half of the potatoes, half of the cucumbers, half of the leftover egg slices and half of the dressing mix. Repeat with the second half of the ingredientsand mix well trying not to break up the potatoes.

8. Pour the potato salad into a large serving bowl and cover the surface with the reserved egg slices starting at the middle and spiraling around. Sprinkle lightly with paprika.


Serving Suggestions

This salad is best if it is allowed to rest covered in the refrigerator for at least four hours before serving. This salad goes well with baked ham, barbecued chicken and ribs or even just with hamburgers or hot dogs.


For information on other salads made with potatoes, see:

My mothers Cooking - Boiled Potatoes


Another Potato Salad Recipe

How to Make Sloppy Joes

North Central Wisconsin where my mother taught me how to cook

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    • HendrikDB profile image

      HendrikDB 5 years ago

      When I read this recipe, my thoughts went to my mother who also was an excellent cook who spoiled us with delicious dishes. Thanks for stirring up wonderful memories!

    • profile image

      Ruth Pieterse 5 years ago

      Sounds good! I'll try it.

    • profile image

      SusieQ42 6 years ago

      This sounds delicious. I make it quite often but leave the skins on the potatoes, use no cucumbers or onion. We love it!!!

    • rjsadowski profile image

      rjsadowski 6 years ago

      Thanks for your comment.

    • lhchan profile image

      lhchan 6 years ago

      Thanks for the recipe and tips. Yum Yum.