This salad is creamy, chunky and bursting with flavour. Potatoes are tossed together with eggs, onion, celery, sweet gherkins and olives in a creamy mustard-mayonnaise dressing. Perfect for summer picnics or barbecues.
But then it wouldn't be Mother's Potato Salad! It would become Dr. Greg's Potato Salad. Now, I'd rather have Mother's....but that's just me! - 11 Jun 2010 (Review from Allrecipes US | Canada)
This potato salad is an excellent base but it doesn't get the 5th star because small changes improve it significantly. Mind you, it's a fantastic keeper recipe! I cut down on the gherkins because they give too much vinegar taste. Try some small capers, and/or substitute some black, sliced, pitted olives for some of the green ones; and/or some grilled, peeled red or yellow pepper; thinly slice a tropea red onion, soak it in white wine vinegar, rinse it and substitute for the small onion; and substitute that cheap yellow mustard with some serious, mild dijon.... it gets that 5th star!! - 11 Jun 2010 (Review from Allrecipes US | Canada)
Loved it!! - 03 Sep 2010 (Review from Allrecipes US | Canada)