potato salad

★★★★★ 1 Review
JennyPowers avatar
By Jenny Powers
from Abingdon, VA

This is my very favorite potato salad recipe. My family always used sweet pickle relish, I have changed it to dill and it is so much better.

serves 6-8
prep time 40 Min
method Stove Top

Ingredients For potato salad

  • 6
    large russet potatoes peeled and diced small
  • 3
    ribs of celery, finely chopped
  • 1
    small onion finely diced
  • 6
    hard boiled eggs, reserve 2 for garnish
  • 1 1/4 c
    hellman's mayonnaise
  • 1 1/2 Tbsp
    yellow mustard
  • 1
    scallion, green part chopped fine for garnish
  • 6
    green olives, drained and sliced for garnish
  • 1/2 c
    drained dill pickle relish

How To Make potato salad

  • 1
    Place the diced potatoes in a large pot with water. Add salt to the water. Bring to a high boil and then boil on a low boil for 7 to 8 minutes. Drain and spray cold water over them to stop them from cooking more.
  • 2
    When the potatoes are cool, place them in a large mixing bowl with the onion, celery and onion.
  • 3
    Take 4 of the eggs and cut them in half . Mash them up in a shallow bowl with a fork. Add to the potatoes.
  • 4
    Mix the mayonnaise and mustard together. Add salt and pepper to taste. Add to the potatoes
  • 5
    Add 1/2 cup of dill relish that has been drained to the potatoes. Mix all ingredients together well. Refrigerate for 4 to 6 hours. Put the potato salad in a serving bowl and garnish.
  • 6
    Garnish with the two remaining eggs that have been sliced. continue garnishing with the sliced olives and chopped scallions. Sprinkle some paprika on top before you start garnishing, if desired.