This recipe is private

Russ's Potato Salad

Russ Myers


This may well be the best potato salad you'll ever taste- at least that's what those who have tasted this recipe say.

★★★★★ 3 votes
10 servings
30 Min
30 Min
Stove Top


6 med. potatoes (2 lbs.)
1/4 tsp. Lawry’s Seasoning Pepper
1 hard boiled egg
6 radish, sliced (or adjust to taste)
6 green onion tops (or adjust to taste)
1 Tbs. parsley
6 stalks celery, chopped (or adjust to taste)
Dressing mix:
1 1/2 C. mayo or salad dressing
1 Tbs. white vinegar
1 Tbs. mustard
1 Tbs. sugar
1 tsp. Lawry’s Seasoning Salt


1Wash unpeeled potatoes. Boil potatoes just until firmly tender. Remove from heat and run cool water over while peeling (they will continue to cook, so this step must be done right away). Have dressing mixed and pour over each layer of warm potatoes. Add hard-boiled egg, radish slices, green onion tops parsley, and chopped celery. Taste dressing before adding to potatoes; it should be tangy. A short-cut is to use bottled Marzetti’s Coleslaw dressing. Lightly mix all ingredients. Chill before serving.

About this Recipe

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