Kati's Potato Salad

Kathyrn Hellbusch


I take this to all my work BBQs and always asked for the recipe, since I have never had one the last time I made it I wrote it down so I could share!


☆☆☆☆☆ 0 votes

1 Hr
20 Min
Stove Top


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  • 5 lb
    red potatoes
  • 6
    hard boiled eggs
  • 2 c
    miracal whip
  • 3/4 c
    sour cream
  • 1/3 c
  • 1 c
    coarse chopped dill pickles
  • 1 small
    onion finely diced
  • 2 stalk(s)
    celery finely diced
  • 3-4 Tbsp
    dill pickle juice
  • 1 tsp
    celery salt
  • 1 tsp
    dill weed
  • ·
    salt and pepper to taste
  • ·
    paprika for garnish

How to Make Kati's Potato Salad


  1. Boil potatoes in well salted water until fork tender, DO NOT over boil or they will be mushy. Drain and run cool water over until cool enough to peel if desired and chop into bite size pieces
  2. Chop up 5 of the eggs, save one to slice for garnish
  3. Combine all ingredients until well mixed, adding salt and pepper to taste. Refrigerate until well chilled, over night is best. Garnish with egg slices and paprika.

Printable Recipe Card

About Kati's Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom

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