sallye bates


This has been a favorite of my kids since they were small. I always "get to bring" the potato salad when we have a family barbecue.

Nothing fancy about it, but I think you'll like it.

★★★★★ 2 votes
20 Min
30 Min
Stove Top


8-10 medium
to large russet potatoes
2 large
hard boiled eggs
1 large
white onion
ribs of celery
1 or 2 c
hamburger dill pickle chips
2 or 3 Tbsp
duke's mayonnaise
1 or 2 Tbsp
french's prepared mustard
salt and pepper to taste
1 Tbsp
pickle juice (optional)


1Place scrubbed potatoes with skins still on in a large pot of water

Boil for approximately 30 minutes at medium heat until potatoes are tender all the way through (stick a toothpick in one after about 25 minutes to check for doneness)

While potatoes are cooking, boil 2 eggs and set aside

Place quartered onion, ribs of celery cut into 2" lengths and pickles into food processor. Pulse until finely chopped and set aside
2When potatoes are tender, drain water and peel while still hot. Hold potato under cool running water while you peel to avoid burning your hands

Place potatoes in large mixing bowl, break into large chunks with fork

Peel boiled eggs, place in shallow dish and smash with potato masher until they are finely chopped

Transfer vegetables from food processor and the boiled eggs to the mixing bowl with potatoes
3Add mayonnaise, mustard, salt and pepper to potato mixture.

Mix all ingredients together with large serving fork (or a wooden spoon if you don't have a large salad fork)

Do not overmix or the potatoes will lose that wonderful chunky texture.
4May be served immediately or stored in fridge covered until ready to use.

About this Recipe

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