Mother-In-Law's Potato Salad
The perfect BBQ or Tailgating Side-Dish!
Quick answerMakes 8-10 People servings, ready in 5 minutes, USA cuisine.
My mother-in-law's potato salad is one of those dishes you start eating but can never really stop. You always go back for a second and third serving.
I thought a lot before sharing the recipe here. Not because it's such a big secret, but because there isn't really a recipe!
It's just a list of ingredients you need to mix together and season with salt and pepper, then dress with mayo and mustard.
The only challenging part is cooking the potatoes and eggs in water. I assume my readers know how to do that. I also assume you know how to overcook eggs and potatoes. If you do, you obviously won't enjoy this salad — and for that matter, anything you make with overcooked eggs and potatoes.
Some Tips For Success:
- Make the eggs and potatoes ahead of time.
- Let the eggs and potatoes reach room temperature before cutting them.
- Don't overcook the eggs and potatoes.
- It's better to start with less mayo and mustard, then add more if needed.
Method
- 1
Incorporating All The Ingredients· 5 Minutes
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
Recipe by
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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Questions & answers
Can I make this potato salad ahead of time?
Absolutely — make it the night before and let it chill in the fridge so the flavors meld together. Just give it a quick stir before serving and adjust the seasoning if needed.
What can I use instead of banana peppers?
The recipe doesn't call for a substitute, but if you're out, just leave them out — the olives still give you plenty of briny punch. Don't swap in something too spicy or it'll throw off the balance.
Why do the potatoes and eggs need to be at room temperature?
Cold potatoes and eggs straight from the fridge won't absorb the mayo and mustard as well, and you'll end up with uneven flavor. Let them cool down fully before you start chopping.
Can I scale this up for a bigger crowd?
Yes — the recipe already serves 8 to 10, so just multiply everything proportionally. Keep tasting as you go since seasoning doesn't always scale perfectly.
Do I need both black olives and Spanish olives, or can I use just one?
You can use just one type if that's what you've got, but using both gives you a more layered, briny flavor. Go heavier on whichever one you have.