Kathy's Potato Salad
By
Kathy Harker
@rigbyites1
1
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
20+
Prep:
1 Hr
Cook:
20 Min
Method:
Pressure Cooker/Instant Pot
Ingredients
-
10 lbpotatoes (russet, idaho)
-
18eggs, hard boiled
-
1 qtmayonnaise (real)
-
1 qtsour cream
-
1 1/8 choney mustard
-
1 largeonions, vidalia
-
1 1/4 ccelery (chopped small)
-
1 jar(s)pickle relish, sweet or dill (small)
-
3 1/2 pkghidden valley ranch dressing (powder, small)
How to Make Kathy's Potato Salad
- Cook 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. - After 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.
