Killer Potato Salad

Killer Potato Salad

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Mary Mayers


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.


★★★★★ 1 vote

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 Killer Potato Salad


  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.

Printable Recipe Card

About Killer Potato Salad

Course/Dish: Potato Salads

Show 3 Comments & Reviews

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