Mom's Famous Potato Salad
Mom's Famous Potato Salad

Mom's Famous Potato Salad

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The difference between American and German Potato Salad. German Potato Salad is prepared with with a vinegar-based dressing and served warm. American potato salad is prepared with a mayonnaise-based dressing and served cold.

The original mayonnaise, made with a sauce of cream and eggs, was created in 1756 by the French chef of Duke de Richelieu.

Americanized Mayonnaise, is made with oil, egg yolk (an emulsifier), vinegar (to regulate the flavor), and spices as well as sugar, salt, and mustard, and claimed to have been created in the late 1890s by Delmonico’s restaurant in New York City.

Amelia Schlorer, in the early 1900s, created her own mayonnaise recipe in her family kitchen, packaged it in glass jars, and sold it in her Philadelphia family grocery store.

However, it was Richard Helmann who made ready-made Mayonnaise famous when he bottled his own Blue-Ribbon brand and sold it in his delicatessen on Columbus Ave. in New York City.

Today, that white creamy condiment is served in salads, on burgers and sandwiches, and even added to dips and baked goods as a flavor enhancer. I use it instead of butter to coat the bread for my infamous BLT and grilled cheese, and to prepare the slurry for my Mom’s Famous Potato Salad. The hit of every family picnic when I was a kid growing up in Rahway, New Jersey.

PREPARATION: 1 hour – makes 8 servings


  • 1½ cups mayonnaise
  • 1 tablespoon of apple cider vinegar or white distilled vinegar
  • 1 teaspoon Gherkins sweet pickle juice
  • 1 teaspoon of sugar
  • ½ teaspoon pepper
  • ½ teaspoon celery salt (optional)
  • 4 sweet Gherkin pickles, chopped.
  • 1 stalk celery chopped #2 cone.
  • 1 red onion chopped #2 cone.
  • 10 medium red potatoes cooked waterless and cut into 1-inch cubes.
  • 2 eggs hard cooked, sliced (see instructions below)


While the potatoes are cooked the waterless way.

Create a slurry of mayonnaise, vinegar, and Gherkins pickle juice, add chopped pickles, celery, and onions, mix well, and set aside.

In a large bowl combine potatoes with the slurry. Toss well.


Top potato salad with sliced eggs, tomato, and green onion. Refrigerate until ready to serve.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 32; Fat Grams 0; Carbohydrate Grams 7; Protein Grams 1; Cholesterol mg 0; Sodium mg 124.

THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 0.


In a cool 1-quart Saucepan place uncooked eggs and add 1 teaspoon water per egg. A 1-quart saucepan will hold up to 6 eggs.

Open the whistle vent. Place over medium heat 275°F cooking for about 2 to 3 minutes until the whistle sounds or steam escapes from the vent. Turn the burner to low heat 180ᵒF to 200ᵒF and cook for 8 to 10 minutes.

Remove from the heat, remove the cover, and allow the eggs to cool before peeling. You can place the hard-cooked eggs in the refrigerator for future use.