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kathy's potato salad

(1 rating)
rigbyites1 avatar
Recipe by
Kathy Harker
@rigbyites1
Rigby, ID

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 rating)
yield 20 +
prep time 1 Hr
cook time 20 Min
method Pressure Cooker/Instant Pot

Ingredients For kathy's potato salad

  • 10 lb
    potatoes (russet, idaho)
  • 18
    eggs, hard boiled
  • 1 qt
    mayonnaise (real)
  • 1 qt
    sour cream
  • 1 1/8 c
    honey mustard
  • 1 lg
    onions, vidalia
  • 1 1/4 c
    celery (chopped small)
  • 1 jar
    pickle relish, sweet or dill (small)
  • 3 1/2 pkg
    hidden valley ranch dressing (powder, small)

How To Make kathy's potato salad

  • 1
    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.
  • 2
    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.
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