In Jennifer Lopez’s biographical documentary Halftime, we get to see J.Lo as a superstar, businessperson, doting mother, athlete and high-achiever. It’s clear that the key to her never-flagging hustle is being loud and speaking up — even if it’s about a family potato salad recipe.  

In the doc, we see Lopez celebrating Thanksgiving 2019 with her family. Sporting a messy top knot, comfy pink pajamas and no makeup, Lopez enjoys some downtime during what proves to be a banner year for the star. But that doesn’t mean she’s taking a break from throwing down. “Me and my dad usually cook Thanksgiving dinner. My mom doesn’t like to cook,” Lopez explains while stirring a pot of potatoes. Her mom, Guadalupe “Lupe” Rodríguez, has a different take, saying in the background, “I taught them how to do it.” 

Jennifer Lopez Making Potato Salad for ThanksgivingIf you’re J.Lo, though, you might want to add more vinegar. 

This relatable dynamic comes to a head as mother and daughter taste what’s in J.Lo’s bowl. “Too vinegary,” Lupe tells her daughter. “No, it’s delicious,” J.Lo counters, continuing to mix her dish. “Yeah, yes baby,” Lupe insists — “tiene mucho vinagre.” “Too much vinegar? How ironic,” J.Lo quips. 

Luckily, you can decide for yourself whose side you’re on. Tudum received the official Lopez family potato salad recipe, straight from Lupe and Jennifer Lopez, who told us that Lupe got the recipe when she was 18, from her friend Beverly Callahan (they both worked at the same phone company). And remember, all quantities are simply a suggestion, since, “Puerto Rican don’t use measurements — they do things by sight.”

Ingredients 

5 pounds of potatoes 1 tablespoon of salt ¾ of a 15-ounce jar of mayo half of a white onion, minced ½ teaspoon of yellow mustard ¼ teaspoon of vinegar (add more if you’re Team J.Lo) ¼ teaspoon of sugar 

Directions 

Cut up potatoes into half-inch square cubes, with skin on. Boil potatoes in water with a tablespoon of salt until soft, but not mushy. Set them aside to cool. Meanwhile, mix mayo, onion, yellow mustard, vinegar and sugar in a medium bowl. 

Add potatoes to the mixture, and make sure all the potatoes are completely covered.