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my potato salad

(4 ratings)
ttodd4jesus avatar
Recipe by
Tammy T
@ttodd4jesus
Mesa, AZ

I know there are a million potato salads out there and I know they are as good as mine, but shhhh don't tell my children that. They tell me they only like mine and no one else's can compare. I haven't the heart to tell them, they haven't really lived all that long! But, I'll take the compliment as long as they believe! They would be very upset with me if I did not include this in my recipe book! I do have to say though, that this is one really good potato salad! I've made this one for years! Modeled it after my mother's.

(4 ratings)
yield 12 serving(s)
prep time 40 Min
method Refrigerate/Freeze

Ingredients For my potato salad

  • 6
    medium potatoes, russet type potato (about 2 lbs)
  • 1 1/2 c
    mayonnaise or salad dressing (i use real mayo)
  • 1 1/2 - 2 Tbsp
    prepared yellow mustard
  • 1/2 tsp
    salt ( i like a little more )
  • 1/4 tsp
    black pepper
  • 1 c
    thin sliced celery (about two stalks)
  • 1
    small onion, chopped
  • 1/2 c
    sweet pickles, chopped (not pickle relish)
  • 6
    hard cooked eggs, coarsely chopped but keep one egg to slice in whole circles. (don't chop until ready to use)
  • 1/2 Tbsp
    celery seed
  • paprika, to taste

How To Make my potato salad

  • 1
    *** Don't use too large of potatoes or this will end up not being saucy enough. also its better to chop the boiled eggs in chunks, not too small or they disappear in the salad. Boil potatoes with skins on, about 20-25 minutes or until tender.Drain and refrigerate until cold. Overnight is best. When ready to make salad, peel off skins, this should come off easy. Chop the potatoes in small to med sized chunks. I like my potato salad chunky, not mushy so don't cut them too small.
  • 2
    In a large bowl, combine the mayo, mustard, salt, pepper and celery seed. Stir in the celery, onion and chopped sweet pickle. Add the chopped potaoes and chopped eggs, leaving the one boiled egg until end.
  • 3
    Toss lightly to coat. Cover and chill 6 to 24 hrs. To serve, sprinkle top of salad with paprika and slice remaining hard boiled egg in thin circles placing them gently on top for presentaion.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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