This is my mom’s FAMOUS potato salad recipe. And I say famous because everyone else’s mom made potato salad with egg or pickles or Miracle Whip. Nothing tasted as good as my mom’s and she would often be asked to bring it to a BBQ or special event. She used to buy this salad from a neighborhood deli in Newark and one day asked the owner for the recipe. He gave her the ingredient list and she had to figure out the right measurements to make it. A lot of trial and error got her to this recipe. One summer I wrote an essay about the potato salad for a local newspaper contest about summer and we wound up on the front page with a picture and story.

Prep time – 30 minutes / Chill time – 2-3 hours

  • 3 lb. red potatoes, scrubbed, cut into halves. Do not peel.
  • 1 1/2 c. Hellman’s Mayonnaise
  • 1/2 c. sour cream
  • 1-3 t. garlic powder
  • 1-3 t. onion powder
  • 1 t. dried dill weed
  • 1 T. dried parsley flakes salt and pepper to taste
  • 1/2 t. sugar
Boil potatoes with skins on until they test cooked-through and ready to eat. Run slightly under cold water so they are still warm but cooled enough to handle. Peel. Cut up into thick slices or chunks (about size of walnut) and while warm add the mayonnaise and mix gently to coat potatoes. Then add sour cream. Mix gently again. Add remaining seasonings. Taste and correct, if necessary. I like more garlic taste. Add the sugar last. Cover and refrigerate for at least 2 hours. Let sit out about an hour before serving to ensure creaminess. Serves 10-12 people.