Kathy's Potato Salad

Kathy Harker

By
@rigbyites1

In 1977 we would go camping every weekend and my job was to make the Potato Salad. I worked on the receipe every weekend until I found the perfect combination. Ever since then it is still my job to make the salad, every picnic, barbeque, birthdays even a couple of wedding. The receipe has alway turned out right. Hope you enjoy it.


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Comments:

Serves:

20+

Prep:

1 Hr

Cook:

20 Min

Method:

Pressure Cooker

Ingredients

10 lb
potatoes (russet, idaho)
18
eggs, hard boiled
1 qt
mayonnaise (real)
1 qt
sour cream
1 1/8 c
honey mustard
1 large
onions, vidalia
1 1/4 c
celery (chopped small)
1 jar(s)
pickle relish, sweet or dill (small)
3 1/2 pkg
hidden valley ranch dressing (powder, small)

Directions Step-By-Step

1
Cook potatoes tell tender (do not over cook) I use a pressure cooker and I cook them for 10 minutes.
Cook eggs, the best way to cook eggs is to put eggs in a stainless steel pot add water, bring the eggs and water to a boil, then turn the heat off, set the timer for 8 minutes then check an egg, if it is not runny but not light yellow, that is how I like them.
While the potatoes and eggs are cooking mix the rest of the ingredients, put in the refrigerator.
2
After the potatoes and eggs are cooked, cut them up, don't be to picky on how you cut them, this is a lot of salad. Save 2 eggs for the top of the salad. Slice eggs horizontally, Sprinkle with paprika and add green onion or chives for color.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American