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
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


  • 1Boil 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
  • 2Chop up 5 of the eggs, save one to slice for garnish
  • 3Combine 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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