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esther's (my mom) potato salad

(8 ratings)
chefbunyan avatar
Blue Ribbon Recipe by
Paul Bushay
@chefbunyan
Mesa, AZ

Another recipe from my boyhood! My brothers and I would always ask for this when we had picnics or backyard barbecues.

Blue Ribbon Recipe

This creamy potato salad will be a delicious addition to your summer BBQs. It's crunchy (thanks to the celery) and super creamy. Using dill pickle relish, rather than sweet relish, adds a little zing to the potato salad. If you like a lot of dill, you can even use more relish.

— The Test Kitchen @kitchencrew
►
(8 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For esther's (my mom) potato salad

  • 1 lb
    each, small White Rose Red Rose & Yukon gold potatoes, unpeeled & quartered
  • 1 bunch
    green onions, thinly sliced on the bias
  • 6 lg
    hard boiled eggs, chopped
  • 1 can
    chopped black olives (4.25 oz)
  • 3
    ribs celery chopped
  • 1/4 c
    dill pickle relish
  • 3 Tbsp
    Dijon mustard
  • 1 1/2 c
    mayonnaise
  • sea salt and fresh cracked black pepper to taste

How To Make esther's (my mom) potato salad

  • Potatoes cooking in a pot of water.
    1
    Place the potatoes in a pot add enough cold water to cover. Add 2 TBSP of salt bring to a boil, lower heat and simmer until fork-tender. Drain and shock in an ice bath that's half water half ice to stop the cooking.
  • Potato salad ingredients combined in a bowl.
    2
    Place all the ingredients in a large bowl and stir gently to combine. Chill in the fridge for at least 2 hours. Overnight is even better!
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