Real Recipes From Real Home Cooks ®

heirloom potato salad

(1 rating)
Blue Ribbon Recipe by
Betsy Wolfe
Ft Worth, TX

I've taken the best elements from two family potato salad recipes and have made this version for years. I'm always asked to bring it since many people who don't usually like potato salad seem to like this one. It's a large recipe so it works well for outings and potlucks. You should make it a day ahead because the flavor is far better the next day. Another important tip... try to work quickly and process the potatoes while they are still hot. It sort of par-cooks the veggies and gives the sauce a starchier consistency. My boys will be mad at me for publishing it.

Blue Ribbon Recipe

If you're a dill pickle fan, you're really going to like this homemade potato salad recipe. That flavor shines bright. It's a hearty potato salad with crisp sliced celery and zesty green onions. Chopped dill pickles are folded in along with chopped boiled eggs. This potato salad is lightly dressed so if you want a very creamy salad, add more mayo. But definitely try the recipe as Betsy shared it because it's quite tasty.

— The Test Kitchen @kitchencrew
(1 rating)
yield 12 or more
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For heirloom potato salad

  • 5 lb
    russet potatoes
  • 5
    hard boiled eggs, peeled
  • 3
    stalks celery, sliced
  • 1 bunch
    green onions, sliced or 1 med onion, chopped
  • 1 c
  • 2 Tbsp
    yellow mustard
  • 1/4 c
    dill pickle juice
  • 1/2 c
    chopped dill pickles
  • 1/2 tsp
  • salt and pepper, to taste
  • paprika or dill weed, for garnish

How To Make heirloom potato salad

  • Chopped celery and green onions in a bowl.
    Place the celery and onions in a very large mixing bowl. Set aside.
  • Boiling potatoes in a pot of water.
    Place potatoes in a large pot with their skins on and just cover with water. On high heat, bring water to a boil and turn flame to med-high. Boil potatoes until firm/tender. (Around 10-15 mins) Do not overcook!
  • Draining and cooling cooked potatoes.
    Drain water and allow the potatoes to cool just until you can handle them.
  • Peeling skin from the potatoes.
    Pull skins off potatoes. Discard skins.
  • Potatoes in a bowl on top of veggies.
    Place them whole in the bowl, onto the veggies. Potatoes should still be pretty warm when you add them to the bowl.
  • Roughly chopping the potatoes.
    Take a knife and run it through the potatoes, cutting them roughly throughout into bite-sized pieces. Pieces should be irregular and not too small.
  • Dressing ingredients in a bowl.
    Mix the dressing ingredients in a bowl. For creamier textured salad increase the mayo slightly. Try to make it once as written to see your preference for next time.
  • Removing yolks from hard-boiled eggs.
    Boiled eggs: Slice the eggs in half, scooping the yolk from the white.
  • Chopping the yolks and egg whites.
    Collect and mash the yolks roughly leaving some in small pieces and add to the bowl of potatoes. Roughly chop the whites - not too tiny.
  • Adding hard-boiled eggs to the bowl with potatoes.
    Add to the potato bowl.
  • Dressing ingredients added to the bowl.
    Pour the dressing over the warm potato pile. Using a rubber spatula or wooden spoon, carefully fold the potatoes, sauce, and veggies below until all are coated. It will seem as though you don't have enough dressing but you do. Allow it to rest for a minute.
  • Seasoning salad with salt and pepper.
    Add salt and pepper to taste.
  • Heirloom Potato Salad in a resealable container.
    Scoop the salad into a storage bowl and spread out the sides. Sprinkle with paprika or dill weed and cover. Refrigerate overnight before serving. I usually need two containers for this recipe. Used gallon ice cream tubs work well for this too.