Megan's Potato Salad

Megan's Potato Salad

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Megan Stewart


Grandma Robinson had potato salad for everything (and I mean everything, from weddings to funerals and everything in between). It wasn't a family gathering without the potato salad. When she had her arthritis keep her confined to her wheelchair, I boiled the potatoes after she peeled them a couple at a time in a bowl in her lap. This is a fantastic memory of time spent with Grandma, and one that I have made my own. I hope you enjoy it!


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Stove Top


  • 5 lb
    potatoes, peeled and chunked
  • 6
  • 2
    onions, diced thick
  • ·
    sweet pickle relish
  • ·
  • ·
    minced garlic
  • ·
    onion salt
  • ·
    garlic salt
  • ·
    squirt of mustard
  • ·
  • ·

How to Make Megan's Potato Salad


  1. Boil potatoes and eggs until eggs crack and potatoes are mostly tender. They should slip off a fork but not mash. Remove eggs to cool in cold water in the sink. Put onion and garlic in serving bowl with enough relish to make slightly green. Peel eggs and add to onion. Take potatoes out of hot water with a slotted spoon and add to bowl. Sprinkle with seasonings, mustard, and enough miracle whip or mayo (whichever you prefer or have on hand) to slightly coat potatoes. They will mush a little because they are still hot. Put in fridge after cooling on the counter. Cover and chill overnight. In the morning, add more miracle whip or may as needed, and a little dill.

Printable Recipe Card

About Megan's Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #family

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