Potato Salad Quick Time

Gary Hancq


Quick, Easy and Fail Safe. It's easy to over cook or under cook potatoes for Potato Salad. This takes the guess work out of it. And it can be prepared in ten minutes.

★★★★★ 1 vote
4 to 6
10 Min


1 can(s)
whole potatoes 15 oz.
1/4 small
onion diced fine
stalks celery diced fine
eggs hard boiled diced medium
1/4 to 1/3 c
mayonnaise or miracle whip
2 Tbsp
pimentos diced fine (optional for color)
1/2 tsp
parsley dried or fresh minced for color
salt and pepper to taste


1Drain canned Potatoes and place in bowl with paper towel to absorb excess liquid, (They're already cooked) I use a hand multi-blade pastry blender to fine mince potatoes after removing paper towel, a process I borrowed from a local restaurant. I like the texture of the minced potatoes. You could dice to desired size.
2Dice Onion and Celery fine.
3Add finely diced Pimentos and Parsley. (Optional)
4Add Mayonnaise (You know the only one) and mix and blend well. If using mayonnaise I add a half teaspoon sugar. I prefer Mayonnaise over Miracle Whip.
5Add the two Eggs diced medium. And mix gently. I always keep a few hard boiled eggs in the fridge.
6Salt and Pepper to taste.
7You could add Green Peeper or Yellow Mustard or anything of your choice. You could slice a third Egg to top. Quick, Easy and Sooo Good. Variation: Add some Dill Seed or Summer Savory,equally good.
8A bigger crowd -- Double or triple everything.

About this Recipe

Course/Dish: Potato Salads
Other Tag: Quick & Easy