Potato Salad

READY IN: 1hr 10mins
Recipe by ratherbeswimmin'

I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over.

Top Review by Missy Wright

This is an excellent potato salad recipe. I used celery salt instead of the salt and celery seeds because I did not have the seeds, but it turned out fine. It is a very mild taste. Next time I will add a little more mustard, perhaps something spicy. I will absolutely use this recipe again. Thank you!

Ingredients Nutrition

Directions

  1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
  2. Peel potatoes and cut into 1 inch pieces.
  3. Chop egg whites.
  4. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
  5. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
  6. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
  7. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

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