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Melba’s “Momma’s Potato Salad”


3lbs Potatoes (Peeled and cubed)

6 Eggs

½ cup Diced Onion

1/3 cup B&B Pickles Diced or Sweet Relish

1/3 cup diced celery

1 ¼ cup Mayonnaise

1 tsp mustard

1 tbs paprika

Salt to taste


Start by scrubbing and peeling 3 pounds of potatoes. Cube them, add to cold water and boil until tender enough to pierce with a fork, but not mushy. Drain well once they are done.

At the same time, hard boil 6 eggs and then peel them once they’re done. Chop the eggs in preparation for the salad.

While the potatoes are boiling, dice your onion and B&B pickles.

Combine the drained potatoes, chopped eggs, diced onion, diced pickles and salt with the mayonnaise and mustard until creamy. Add more mustard, mayo and even pickles to taste.

Make sure your tasting spoons are lined up and at the ready. You will want to have them for your own taste tests!

Once you’ve completed your potato salad, you can either serve right away or refrigerate to serve later.