Kathy's Potato Salad

Kathy Harker


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.

★★★★★ 1 vote
1 Hr
20 Min
Pressure Cooker


10 lb
potatoes (russet, idaho)
eggs, hard boiled
1 qt
mayonnaise (real)
1 qt
sour cream
1 1/8 c
honey mustard
1 large
onions, vidalia
1 1/4 c
celery (chopped small)
1 jar(s)
pickle relish, sweet or dill (small)
3 1/2 pkg
hidden valley ranch dressing (powder, small)


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.
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.

About this Recipe

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