Potato Salad Canapés — 1950s Style
Some recipes aren't just about the ingredients — they're about the memories. This Mother's Day, I'm bringing back a special one: Potato Salad Canapés, just like Nana made. She first served these at a backyard picnic decades ago — a simple combination of creamy, eggy potato salad atop crisp saltine crackers. My mom learned the recipe from her mother-in-law (my Nana), and it’s been a family favorite ever since. Every bite feels like a hug from the past. Here's to the beautiful, simple traditions that connect generations.
PREP TIME
20 minutes
COOK TIME
1 hour
INGREDIENTS
9
Serves: 20-30
Ingredients
- 4 whole4 whole4 whole Yukon Gold Potatoes
- 6 whole6 whole6 whole Egg, Hard Boiled, reserve 1 or 2 for garnish
- 0.5 cup0.5 cup0.5 cup Mayonnaise
- 0.75 cup0.75 cup0.75 cup Celery, Finely chopped
- 0.25 cup0.25 cup0.25 cup Onion, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Yellow Mustard
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt, or to taste
- 0.125 tsp0.125 tsp0.125 tsp White Ground Peppercorn - Texas Salt Co., or to taste
- 20 whole20 whole20 whole Saltine Crackers
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Boil the Potatoes: Place unpeeled potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender (about 20–25 minutes, depending on size). Drain and let cool completely. Once cooled, peel and dice into bite-sized pieces.
- Prepare the Eggs: Peel and finely chop 4 hard-boiled eggs. Slice the remaining eggs into thin rounds for garnish.
- Mix the Salad: In a large bowl, combine the cooled potatoes, chopped eggs, celery, onion, mayonnaise, and mustard. Stir gently to avoid mashing the potatoes. Season with salt and pepper to taste. Chill for at least 30 minutes.
- Assemble the Canapés: Place a slice of egg on each saltine cracker. Top with a heaping spoonful of the potato salad.
- Serve & Enjoy: Serve immediately so the crackers stay crisp. Optional: garnish with a sprinkle of paprika or fresh parsley for a vintage flair.
- Tips: Best served fresh — assemble just before serving for the crispiest crackers. For a little 1950s flair, serve on a doily-lined tray with toothpicks or cocktail forks on the side!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Nut Free Pescetarian Salads Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 62 |
| Fat: | 5 g |
| Carbohydrates: | 5 g |
| Protein: | 0 g |
| Cholesterol: | 4 g |
| Sodium: | 79 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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2 responses to “Potato Salad Canapés — 1950s Style”
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Oh I just love these! Definitely going to make them 🙂
I hope you do. You will love these canapés ! So nostalgic and delicious!