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potato salad (sallye)

(2 ratings)
Recipe by
sallye bates
Austin, TX

This has been a favorite of my kids since they were small. I always "get to bring" the potato salad when we have a family barbecue. Nothing fancy about it, but I think you'll like it.

(2 ratings)
yield 8 -12
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For potato salad (sallye)

  • 8-10 md
    to large russet potatoes
  • 2 lg
    hard boiled eggs
  • 1 lg
    white onion
  • 2
    ribs of celery
  • 1 or 2 c
    hamburger dill pickle chips
  • 2 or 3 Tbsp
    (heaping) duke's mayonnaise**
  • 1 or 2 Tbsp
    french's prepared mustard
  • salt and pepper to taste
  • 1 Tbsp
    pickle juice (optional)

How To Make potato salad (sallye)

  • 1
    Place scrubbed potatoes with skins still on in a large pot of water Boil for approximately 30 minutes at medium heat until potatoes are tender all the way through (stick a toothpick in one after about 25 minutes to check for doneness) While potatoes are cooking, boil 2 eggs and set aside Place quartered onion, ribs of celery cut into 2" lengths and pickles into food processor. Pulse until finely chopped and set aside
  • 2
    When potatoes are tender, drain water and peel while still hot. Hold potato under cool running water while you peel to avoid burning your hands Place potatoes in large mixing bowl, break into large chunks with fork Peel boiled eggs, place in shallow dish and smash with potato masher until they are finely chopped Transfer vegetables from food processor and the boiled eggs to the mixing bowl with potatoes
  • 3
    Add mayonnaise, mustard, salt and pepper to potato mixture. ***Add more mayonnaise if needed Mix all ingredients together with large serving fork (or a wooden spoon if you don't have a large salad fork) Do not overmix or the potatoes will lose that wonderful chunky texture.
  • 4
    May be served immediately or stored in fridge covered until ready to use.

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