Total Time
Prep 15 mins
Cook 15 mins

This is a combination of a few recipies that I've adapted over the years. This salad always gets gobbled up at every BBQ I've made it for, but a little bit goes a long way!

Ingredients Nutrition


  1. 1. Cut potatoes into equally sized quarters. Boil in salted water til fork tender then cool to room temperature.
  2. 2. Mix all wet and dry ingredients (everything except the celery, onions, and pickles) in a large separate bowl.
  3. 3. Add potatoes and stir til incorporated, then add celery, onions and pickes. Carefully stir in the hard boiled eggs.
  4. 4. Refrigerate for at least 4 hours or overnight.
  5. 5. Springle paprika on top before serving.