Mom’s Potato Salad

Mom's Potato Salad

  • Difficulty: Easy
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Perfect potato salad, ready for any spring picnic or summer BBQ


  • 2 pounds red potatoes
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1/4 cup Wishbone Italian Dressing
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup mayonnaise
  • 3 tablespoons dijon mustard
  • 1 medium stalk celery, chopped (about 1/2 cup)
  • 6 hard-boiled eggs, coarsely chopped


  1. Heat 1 inch salted water (1/2 teaspoon salt for every 1 cup water) to boiling.  Add potatoes.  Heat to boiling; reduce heat.  Cover and cook until tender, 25-30 minutes.  Drain and cool.
  2. Cut potatoes into cubes.  Stir in onion, Italian Dressing, salt, and pepper.  Cover and refrigerate at least 2 hours.
  3. Just before serving, toss with mayonnaise and mustard until potatoes are well coated.  Stir in celery and eggs.

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