Gia's Famous Potato Salad

Gia Peterkin Trower


Doesn't matter what the occasion, my family members request this potato salad every time. I dont go by recipes, so I will try to write it out the best I can.

★★★★★ 1 vote
30 Min
20 Min
Stove Top


1 bag(s)
5 lb potatoes (white)
1/4 c
sweet relish
hard boiled eggs chopped
4 stalk(s)
celery diced
carrots diced
1 tsp
yellow mustard
salt and pepper
2 c
must be hellman's mayonaise
parsley flakes
paprika (optional)


1Prepartion: Fill a large pot with water and turn heat on high to boil. Boil the 6 eggs separately and let cool. Thoroughly wash the potatoes and put the potatoes in the pot of water. Boil the potatoes for about 15 minutes. Stick a fork through the potates to see if they are tender. Remove the potatoes to a strainer and let them cool.
2Put the carrots in a food processor and pulse till the carrots are very small. Do the same with the celery. Lay the celery on paper towe and fold towel to squeeze out water from the celery.
3Peel the potatoes, the skin will peel off easily. In a large bowl, take the potato in your hand and squeeze a little so it will fall apart. Use a knife to cut the larger pieces. Add the mustard, sweet relish, carrots, celery and cut up boiled eggs. I don't use all the egg yolks, maybe 2 of the yolks.
4Next start with about a cup of Hellman's mayonnaise and mix potatoes with all the ingredients. Add the salt and pepper. Taste, and if needed add more of the relish, mustard, salt and pepper. Top with parsley flakes or paprika which ever you prefer. You can also top with green stuffed olives. This is one of those dishes where you taste and add more of.
5Keep potato salad in the refrigerator in a covered container.

About this Recipe

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