Potato Salad

Ensalada de Papa


Preparation info

  • Difficulty


  • Makes

    8½ cups

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Mom’s famous potato salad was and still is requested at family barbecues, weddings, and baby showers. It has quite the following. One time she used 40 pounds of potatoes. Knowing our hard-working mother, she probably peeled all 40 pounds in one day. The ingredients come together nicely when made 24 hours before serving. The first time I made it, it didn’t taste quite like Mom’s so I called her to find out what was missing. It was then she revealed her secret weapon: pickle juice. I’ll never forget to include it again!


  • pounds Yukon Gold or red potatoes, peeled and diced
  • 1 tablespoon salt
  • 1 to 2 cups mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons pickle juice
  • ½ teaspoon ground black pepper
  • ¼ cup chopped green onions
  • 1 cup chopped celery
  • ½ cup chopped dill or sour pickles
  • 4 ounces pimientos, drained and chopped
  • 5 eggs, hard-boiled, peeled, and chopped
  • Salt to taste


Boil potatoes in salted water to cover over high heat, about 15 minutes. Do not cover the pot. Strain the potatoes but DO NOT rinse. Spread potatoes in a single layer on a shallow pan to allow them to cool off. Once potatoes are cool, cover pan with foil and put in the fridge for about 4 hours or overnight to completely chill. This will prevent them from getting mushy when adding the other ingredients.

In a large mixing bowl mix the mayonnaise, mustard, pickle juice, and black pepper.

Add the green onions, celery, pickles, and pimientos. Add the cooled potatoes and diced eggs and combine all the ingredients gently, you don’t want this salad to get mushy from too much mixing. Add salt to taste.