Wing It As You Go Potato Salad Recipe

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Wing It As You Go Potato Salad

Rachael P


This recipe is loosely based on a McCall’s recipe. One day I was in a hurry so I “winged” the recipe to suit the time for the salad to be done. I was surprised that it turned it so good; it was a hit with my family. So this is how I make my potato salad now.

Note: I accidentally bought a 5# bag of mini red potatoes from Wal-Mart. I didn't know mini red potatoes even existed! Anyway, for this recipe, should you be using the mini red potatoes, I suggest using the entire bag, which amounts to 15 potatoes total.

pinch tips: How to Peel Potatoes


red potatoes, scrubbed
eggs, hard-boiled
1 c
celery, diced
1 c
vidalia onion, diced (or scallions)
1/2 c
italian dressing
1/2 tsp
celery seed
1/2 tsp
10 oz
french's mustard to taste

Directions Step-By-Step

Boil red potatoes until tender. Chop. (You can peel them if you wish.) Put them in a big bowl to cool.
Chop eggs with an egg slicer or knife. Add to the chopped potatoes. Then add the diced celery and Vidalia onion to the potato-egg mixture.
Pour 1/2 cup Italian Dressing over the entire mixture. Fold mixture to coat with the dressing. Cover and refrigerate for two hours.
Two hours later:
• Mix together celery seed, salt and mayonnaise, then fold into the potatoes. Add mustard for taste and to give a yellowish tint to the salad. If you have time, chill longer in the refrigerator.
• And serve! Enjoy.

About this Recipe

Course/Dish: Potato Salads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy