Prep 45 mins
Cook 6 hrs
I have used this one for years and was Lori my younger sister who passed was her favorite so I always use it. :) You can use more mayo or western dressing if you want, I always double this recipe. Cooking time is for the 2 hours that the potatoes and dressing chill and the chill time when all mixed together
- 8 potatoes, cooked in jackets
- 118.29 ml french western salad dressing
- 473.18 ml chopped celery
- 59.14 ml chopped onion
- 6 eggs, hard boiled
- 236.59 ml Hellmann's mayonnaise
- 2.46 ml salt
- Cook Potatoes until done and cube. Usually 20 minutes. Pour french dressing over warm potatoes and chill for 2 hours. Boil eggs and cut up.
- Add celery and onion, eggs and salt to potato mixture and add mayonnaise and mix carefully. Chill 4 hours.
This is the first time I've ever seen anyone other than my family use this recipe. Most people look at us like we're nuts when we serve orange potato salad. lol But they never fail to ask for the recipe once they try it. It's the only way we eat it. The only difference in our recipe is we use miracle whip rather than he Helmann's, add a tad bit of sugar to the dressing, and we add some chopped dill pickles. This stuff rocks. More people should give it a shot.
Wonderful potato salad, a very nice change from mayo only based salad's. I used 10 potatoes but cooked them a little to much. When pierced with a fork they broke apart and I had a bit of mushiness when I put this together. I used onion powder instead of chopped onions and did add more mayonnaise. Sprinkled with paprika when finished and chilled in the refrigerator. We loved the sweet flavor from the Western salad dressing along with the mayonnaise. Thank you Jan for sharing Lori's recipe with us!