Really Good, Simple, Fresh Potato Salad- No Mustard- No Relish

Recipe by Yrhaven aka Condime

This recipe was given to me by an elderly woman who had brought lunch to another elderly woman that I was taking care of. I don't know know the origin of this type of potato salad, and tried to search Zaar to make sure I wasn't duplicating, but admit that I did not search all 1200 potato salad recipes. I have never tasted a potato salad that was so good, so I got the recipe from her. The amounts are approximate as she just told me the ingredients, and I eyeball it, of course it also depends on how much you want to make, so adapt it accordingly. She did insist however that you have to use Hellmann's mayo. My husband, who Never eats potato salad eats and actually enjoys it. It has a nice mellow flavor and texture with-out the typical relish and mustard, I'm sure all of the eggs contribute to that. I took it to a church potluck and got raves about it. It is definitely not low fat, not sure how it would adapt. Another example that sometimes simple IS better. Hope you enjoy!

Top Review by C.J. B.

This is the potato salad I grew up with in Iowa in the 50s. It's the best. Tons of eggs are key. Always included celery. Thinned the mayo (Miracle Whip then) with a little milk and added celery salt and some paprika to it for color. Also added a bit of white pepper. Mustard or relish in potato salad is an abomination. It's interesting to see the recommendation to mix ingredients when warm - Ina Garten (Barefoot Contessa) says the same (also with chicken salad). Helps the flavors to blend.

Ingredients Nutrition


  1. Peel and dice potatoes, Boil in salted water until tender.
  2. Hard boil eggs, peel, chop. (obviously lol).
  3. Finely chop onion.
  4. *1-2 ribs of finely diced celery is nice, but was not in the original recipe.
  5. A dash of garlic powder or garlic salt is nice too.
  6. Judge the amount of Mayo to your taste and # of potatoes, but do add it until it is nice and creamy.
  7. Mix all ingredients together when warm, serve fresh with-out chilling, if you can, it is good chilled too, but particularly creamy when warm-to room temperature.
  8. It is also best to use the hardboiled eggs right after cooking, it's ok if they are slightly cooled from peeling, but best in this, if they are freshly cooked.
  9. Most of the prep time is attributed to the peeling and chopping of the potatoes.
  10. *Of course, because of the Mayo you won't want to leave it out too long.
  11. I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers.

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