Total Time
35mins
Prep 20 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Wash potatoes, cut in half and boil with skins on.
  2. When cooled, remove skins and cube.
  3. Add onion, and diced celery.
  4. Set aside.
  5. Mix salad dressing, mustard, pickles/relish, spices, salt and pepper, and a tbsp or so of pickle juice.
  6. Mix well, thin out with milk, using your own judgment as to consistancy.
  7. Pour over cubed potatoes and mix well.
  8. Gently stir in sliced eggs, reserving 5-6 slices for garnish.
  9. Pour into serving bowl, place remaining eggs on top, put one olive slice on top of each egg slice, sprinkle with paprika and parsley flakes.

Reviews

(1)
Most Helpful

I love potato salad but on low sodium diet the regular kind is too high in sodium this sounds great and will try it this coming week.... hope I enjoy it as much as regular thanks

James Albin November 06, 2001

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