Killer Potato Salad

★★★★★ 1 Review
katzRus avatar
By Mary Mayers
from Madeira Beach, FL

I made up this recipe years ago and couldn't count the times I've made it. It got its name when my little nephew looked up at me and said, "Auntie Mary, this is KILLER potato salad!" Everyone who tries it demands the recipe.

prep time 1 Hr


  •   5 lb
    red skinned potatoes (unpeeled & quartered)
  •   3 stalks
    celery, chopped
  •   1/2 c
    red onion, chopped
  •   1 medium
    green pepper, diced
  •   1 lg.
    carrot, grated
  •   6
    eggs, hard boiled, cooled & chopped
  •   3 c
    hellman's mayonaise (no substitutes)
  •   1/8 c
    prepared yellow mustard
    enough kosher dill pickle juice to thin out a bit
    salt & pepper to taste
  •   1/2 c
    chopped fresh parsley

How To Make

  • 1
    Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.
  • 2
    In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
  • 3
    In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
  • 4
    Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.

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