Teresa *G*


This is our favorite potato salad. It's soooo good with barbecue or with a baked ham! The recipe is a blend of my mother's and that of a friend from Louisiana. You can adjust it for fewer servings or to feed an army. It's great for family gatherings, picnics and potlucks. All measurements are approximate because this is one of those recipes that was learned from doing, not from reading.

☆☆☆☆☆ 0 votes
1 Hr
20 Min
Stove Top


8 medium
2-3 stalk(s)
celery, diced, sliced or chopped (your preference)
1 medium
sweet onion, diced
1/2-3/4 c
sweet gherkin pickles, chopped
1/2-3/4 c
pimento stuffed green olives, sliced (salad olives)
1/4-1/2 tsp
3-4 c
miracle whip salad dressing (or your favorite)
1/2 Tbsp
prepared yellow mustard
7 large
hard boiled eggs, chopped


1Place potatoes in a stockpot or dutch oven; cover with water by at least 1 inch.
2Bring to boil over high heat; reduce heat to medium/medium-high and boil for 15-20 minutes (until potatoes are almost fork tender, but not too soft.)
3Remove from heat, drain and run cold water over them for a minute or so. Let potatoes sit in cool water for a few minutes; repeat draining and adding cold water, several times until cool.
4When potatoes have cooled, peel and, into a large bowl, cut into cubes of approximately 3/4 inch.
5Add celery, onions, pickles, olives and salt.
6In a separate bowl, blend miracle whip and mustard. (You may spoon it out on top of the vegetables and mix together, carefully, before mixing into them.)
7Add to potatoes and toss gently to coat. Taste for seasoning and adjust if necessary.
8Add chopped eggs and toss very gently.
9Garnish with a sprinkling of paprika, sliced hard boiled eggs and/or olives, if desired.
10Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom