Prep 15 mins
Cook 30 mins
This is my partners potato salad recipe. Although the ingredients are similar to other potato salad recipes, the technique is what makes it special. Try it this way the first time and I'm sure you'll agree it's the best you've ever tried.
- 6 medium-large russet potatoes
- 4 eggs, hard-cooked
- 2 celery ribs, finely diced
- 1⁄2 yellow onion, peeled and finely diced
- 3⁄4 cup sweet relish, with juice (dill relish can be used)
- 1 cup mayonnaise (Best Foods)
- 1 tablespoon yellow mustard (French's)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- Cook potatoes in plenty of boiling salted water until a little more than fork-tender. Drain well. Peel as soon as you can handle them using a towel to hold the hot potato. The peeling should come off easy using a knife to gently scrape off the peel.
- While the potatoes are cooking, boil the eggs in salted water. Start timing as soon as water comes to a boil. Cook exactly 12 minutes. Drain and cool under running cold water until cool enough to peel. Peeling under cold water makes the shell come off easier.
- In a large bowl, put the still hot potatoes and run through them with a knife going in all directions to make tiny dices. Don't be afraid to chop them well. Add celery, onions and relish. Stir well.
- Add mayonnaise, mustard, salt, pepper and garlic powder. Mix well. Add peeled eggs that have been chopped fine. Stir in gently.
- Taste and adjust seasoning, if needed. This salad should be on the dry side, not too mushy from mayonnaise. Mr Ed. doesn't measure anything since he's been making this potato salad for more than 50 years. You may want to add half the mayonnaise and then more to get the right consistency or even add more, if needed.
- Once you're satisfied with the salad, cover with plastic wrap, leaving a small vent and refrigerate until thoroughly chilled.
- Note: Mr Ed chops the eggs in the bowl with the potatoes with a chef's knife.
Very good, I used green onions as I didn't have any yellow on hand and I added a small (4 oz ?) can of sliced black olives and a little Miracle Whip. Everyone really enjoyed it. Thanks for sharing
So easy and always a crowd pleaser. I have used this recipe at least a dozen times and always get asked for the recipe. I don't always follow to the letter but I've never had a bad batch plus I sometimes do half mayo/half miracle whip. thanks for sharing
This is really great recipe...my family and friends loved it...