Mom’s Potato Salad

My mom made THE BEST potato salad! I think her friends would invite us to cookouts just to get some more. I loved the basic version but have been known to stray a bit with some options







2 lb. potatoes – Russet, Golden or baby red potatoes, peeled if needed and cut bite-sized.
1/2 cup or 2 stalks of celery, diced
1 Green Pepper,
6 eggs, hard-boiled, diced
1 onion, diced
1/3 cup sweet relish
1.5 cups Mayo (we use avocado mayo)
Salt substitute and coarse ground black pepper to taste
Smoked Paprika

Optional Additions:
1 tsp Tajin spice
Mustard – nasty yellow or dijon or both
6 strips of crispy smoked bacon, chopped
1 cup shredded cheddar
1 cup tamed jalapeños, roughly chopped


  1. In a large pot of boiling water, cook potatoes until fork tender, about 15 minutes (Do not overcook unless you desire potato salad soup).
  2. Drain and rinse under cold water, then transfer to a large bowl and let cool to room temp.
  3. In a mixing bowl, combine all other ingredients except the smoked paprika and gently mix them together.
  4. Add mixture to cooled potatoes and mix gently and well.
  5. Taste for salt substitute and pepper. Add as needed
  6. Refrigerate at least 1 hour.
  7. Just before serving, dust the top of the salad with the smoked paprika.