kathy's potato salad
In 1977 we would go camping every weekend and my job was to make the Potato Salad. I worked on the receipe every weekend until I found the perfect combination. Ever since then it is still my job to make the salad, every picnic, barbeque, birthdays even a couple of wedding. The receipe has alway turned out right. Hope you enjoy it.
prep time
1 Hr
cook time
20 Min
method
Pressure Cooker/Instant Pot
yield
20 +
Ingredients
- 10 pounds potatoes (russet, idaho)
- 18 - eggs, hard boiled
- 1 quart mayonnaise (real)
- 1 quart sour cream
- 1 1/8 cups honey mustard
- 1 large onions, vidalia
- 1 1/4 cups celery (chopped small)
- 1 jar pickle relish, sweet or dill (small)
- 3 1/2 packages hidden valley ranch dressing (powder, small)
How To Make kathy's potato salad
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Step 1Cook potatoes tell tender (do not over cook) I use a pressure cooker and I cook them for 10 minutes. Cook eggs, the best way to cook eggs is to put eggs in a stainless steel pot add water, bring the eggs and water to a boil, then turn the heat off, set the timer for 8 minutes then check an egg, if it is not runny but not light yellow, that is how I like them. While the potatoes and eggs are cooking mix the rest of the ingredients, put in the refrigerator.
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Step 2After the potatoes and eggs are cooked, cut them up, don't be to picky on how you cut them, this is a lot of salad. Save 2 eggs for the top of the salad. Slice eggs horizontally, Sprinkle with paprika and add green onion or chives for color.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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