killer potato salad

Name: Killer Potato Salad
Prep time: 1 h
Ingredients: 5 pound(s) red skinned potatoes (unpeeled & quartered); 3 stalks - celery, chopped; 1/2 cup(s) red onion, chopped; 1 medium - green pepper, diced; 1 lg. - carrot, grated; 6 - eggs, hard boiled, cooled & chopped; ## DRESSING; 3 cup(s) hellman's mayonaise (no substitutes); 1/8 cup(s) prepared yellow mustard; - enough kosher dill pickle juice to thin out a bit; - salt & pepper to taste; 1/2 cup(s) chopped fresh parsley

(1 RATING)

38 Pinches

Mary Mayers

Madeira Beach, FL

Updated on Jun 11, 2011

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.

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prep time 1 Hr

cook time

method ---

yield

Ingredients

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

How To Make killer potato salad

Step 1

Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.

Step 2

In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
Step 3

In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
Step 4

Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.
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