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Mom’s Best Potato Salad (Soy free, Gluten free, low FODMAP)
Potatoes, eggs, mayo and mustard all combined to make the Best Potato Salad just like Mom would make!
Servings Prep Time
201/2 cup servings 20minutes
Cook Time Passive Time
20minutes 1hours (optional)
Servings Prep Time
201/2 cup servings 20minutes
Cook Time Passive Time
20minutes 1hours (optional)
Ingredients
Instructions
  1. Potatoes: Fill large stock pot or pan with cold water. Prepare potatoes by scrubbing with brush under running water then spray with produce wash. Let rest for 10 minutes.
  2. Cut potatoes into about 1″ dice and add to water in the pan. Drain out all the starchy liquid from the pan once or twice to remove excess starch. Fill pot with water for a final time and bring to boil over high heat. Add 1/2 to 1 Tbsp salt to the cooking liquid. Cook for 9-10 minutes until potatoes are fork tender.
  3. Drain potatoes thoroughly, then immediately pour the pickle juice over the hot potatoes. Allow potatoes to continue to cool for a few minutes while you prepare other ingredients.
  4. Hard boiled eggs. Place eggs in pot, add cold water to cover by 1″ or so. Bring to a boil. Cover and remove from heat. Leave for 12-15 minutes. Drain, rinse with cold water. I typically drain then run cold water directly into the pan, drain again, then repeat. The third time, add some ice cubes to the pan with eggs and some more cold water. Let rest for about 5-10 minutes. Drain one final time. Then peel and chop into 1/4 to 1/2 dice.
  5. Mix the mayonnaise, mustard and salt in a small mixing bowl.
  6. In the stock pot or in a large mixing bowl, mix together the potatoes, eggs, pickles and mayo mixture.
  7. Refrigerate until ready to serve. This will last about 3 days in the fridge (if it makes it that long).