Potato Salad

Cecelia Anderson


This is my personal rendition of mustard/mayonnaise potato salad.

★★★★★ 1 vote


peeled, boiled, cooled, cubed potatoes(you can use russet white potatoes too)
small onion chopped
stalk of celery chopped
hard boiled eggs chopped
5 Tbsp
sweet pickle relish
3/4-1 c
1 1/2 tsp
paprika to sprinkle on top
mrs. dash original seasoning or salt and pepper to taste


1Peel 4 red potatoes under cold running water. Place in medium-sized saucepan and cover with cold water. Add 1 teaspoon of salt.
2Allow water to come to a boil. Turn down the heat and allow the potatoes to simmer until fork tender.
3In the meantime in a small saucepan place two eggs that you have allowed to set out about 30 minutes. Place in saucepan covered with water. Allow water to come to a boil and then remove the pan from the heat. Set a timer for 20 minutes and allow the eggs to finish cooking in the hot water.
4After the 20 minutes replace the hot water with cold water and allow to sit an additional 15 to 20 minutes in the cold water. Crack the shell and then remove the egg. Fine chop the egg and set aside.
5Finely chop a small white onion and set aside. (If you don't have a white onion, yellow onion or red onion will do.)
6Finely chop a celery stalk and set aside.
7In a large bowl, add chopped celery, onion, hard-boiled eggs, relish, and cooled, cubed potatoes. Use a spatula and gently fold the ingredients together.
8Blend in mayonnaise, followed by mustard. You may desire to use less mayonnaise. I like my potato salad creamy.
9Taste the salad and check to see if more seasoning is required. Add some Mrs. Dash Original Seasoning or just use salt and pepper instead.
10Sprinkle with paprika on top if desired. Then cover and refrigerate.

About Potato Salad

Course/Dish: Potato Salads