Killer Potato Salad Recipe

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Killer Potato Salad

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
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


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

About this Recipe

Course/Dish: Potato Salads