Mother-In-Law’s Potato Salad
The perfect BBQ or Tailgating Side-Dish!

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Mother-In-Law’s Potato Salad

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Adjust Servings:
10 Medium Potatoes Boiled and Cooked. In room temperature
6 Eggs Hard boiled. In room temperature
1/2 Cup Olives Black Olives, Chopped
1/3 Cup Olives Spanish Olives, Chopped
1 Onions White or Yellow Onion
3-4 Tbsp Banana Peppers Finely chopped
1-2 Tbsp Yellow Mustard
2-3 Tbsp Mayonnaise
2 Tsp Kosher Salt
1 Tsp Black Pepper

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  • 30 minutes or less
  • Eggs
  • Gluten Free
  • 5 Minutes
  • Serves 8
  • Easy




My mother-in-laws potato salad is one of those dishes you can start eating but can never really stop. You always go back for second and third serving.

I thought a lot before giving the recipe here. Not because it is such a big secret but because there isn’t really a recipe!

It is just a list of ingredients you need to incorporate together and season with salt and pepper and dress with mayo and mustard.

The only challenging thing would be to cook the potatoes and eggs in water. I assume my readers know how to do it. I also assume you know how to over-cook eggs and potatoes. If you do then you obviously won’t enjoy this salad (and for that matter anything you make with your over-cooked eggs and potatoes).


Some Tips For Success:

  1. Make the eggs and potatoes ahead of time.
  2. Let the eggs and potatoes reach room temperature before cutting them.
  3. Don’t over-cook the eggs and potatoes
  4. It is better to start with less mayo and mustard and then add some if needed


Having extra potatoes? why not try our recipe for over crushed baked potatoes!

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5 Minutes

Incorporating All The Ingredients

Coarsely chop the potatoes and eggs and put in a large bowl.
Add the olives, onion and banana peppers and mix gently.
Add the salt and pepper and then the mayo and mustard.
Adjust seasoning and add more mayo, mustard salt and pepper if needed


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