Mom's Potato Salad

By Renee's Kitchen Adventures

Published 05/05/2014

Mom's Potato Salad


  • 2.5 lbs. baby redskin potatoes, scrubbed and quartered
  • 2 large hard-boiled eggs, chopped
  • 1/2 cup chopped sweet onion
  • 2 TBS yellow mustard
  • 1/2 cup reduced fat olive oil mayonnaise
  • 1-2 TBS. pickle juice from the jar of your favorite pickle brand
  • 1/4 cup chopped pickles
  • salt and pepper, to taste
  • 1 tsp. sweet paprika, plus more for garnish if desired


  1. Cook potatoes until fork tender in the microwave or in water on stove top. Drain.
  2. While potatoes are cooking, in a large bowl, combine the mustard, mayo, and pickle juice with a whisk.
  3. Add the warm, cooked potatoes to the mayo-mustard mixture. Add in the chopped egg, onion, and chopped pickle. Gently stir to coat everything in the mayo mixture. Add salt and pepper to taste. Add in 1 tsp. paprika and stir. Cover and refrigerate for several hours or overnight to combine flavors and allow salad to cool completely.
  4. Serve cold and garnish with more paprika, if desired.

Yield: approx. 4 cups/ 6-8 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.

Total time: 30 mins.

Adapted from Dancing With Veggies 

Servings - 8  Serving Size - 1/8th of recipe  Points Plus per Serving - 4 Points+

Calories - 163.7,   Total Fat - 4.2g,   Carb. - 27.2g,   Protein - 4.3g,   Fiber - 2.6g