Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Simply the Best Potato Salad, Ever! Recipe
    Lost? Site Map

    Simply the Best Potato Salad, Ever!

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 30 mins

    10 hrs

    30 mins

    Tantric1's Note:

    This was the potato salad my mom made. I have noticed through the years that this recipe is a HUGE hit, even with those that "don't like" potato salad. It isn't a fast process to make, BUT... it apparently is worth the time and effort because it is inhaled by anyone that tastes it. Patience is the key to this recipe.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12-15



    Units: US | Metric


    1. 1
      Peel and cut potatoes into large bite size pieces. Boil potatoes with a bit of salt. You want to cook the potatoes so that when poked with a fork, the break in half easily, but a NOT mushy. You don't want to over cook the poatoes because they need to have some structure to handle being tossed around (with other ingredients), and not dissolve. Lean toward under cooking rather than OVER cooking them. My guess is about 7 minutes after the water begins to boil. Drain, VERY well, and let them cool off a bit at room temperature. Then refrigerate potatoes until very cold 4-6 hours, or even over night.
    2. 2
      Hard boil eggs, as you are boiling potatoes. The eggs should be refrigerated for the same time that potatoes are, so that they too are really cold.
    3. 3
      While potatoes an eggs are chilling, cook bacon. The bacon need to be cooked until quite crisp. No flacid bacon! Drain on paper towel, and let cool to room temperature. It depends on what I am feeling like, sometimes I cook 2lbs of bacon -- I like a lot of bacon in it.
    4. 4
      Begin to wash the green onions, radishes, and celery. After cleaned allow to dry a bit on a towel. Keeping extra moisture out the mix is important.
    5. 5
      Cut off white part of onions and only use the green part. Chop in pieces about 1/4 to 1/2 inch, place in LARGE mixing bowl. Cut ends off radishes, and then proceed to chop into even pieces (you can use a food processor for this part). When finished with the radishes, you can place the bacon in the food processor and chop it up. I prefer to use "pulse", I don't want it minced.
    6. 6
      Cut the ends off celery, and take remaining stalk and cut lengthwise in half, or quarters, depending how wide it is. Then chop in 1/4 to 1//2 inch pieces. Do not use the food processor for celery, it makes it mushy and too much water is released from the celery.
    7. 7
      Add chopped radishes, bacon and celery to the bowl with the green onions.
    8. 8
      Mix thoroughly.
    9. 9
      Peel eggs, and chop (can use food processor on pulse", and add chopped egg to bowl with vegetables and bacon.
    10. 10
      Begin to add mayo by large spoonfuls. Mix each one into the vegetable mix. Also start to add ground black pepper to taste.
    11. 11
      Continue to add mayo, until all vegetables are sufficiently covered, and then add more mayo. You are going to begin to add in the potatoes, and they will absorb a LOT of mayo. Add enough mayo to make certain that all of the ingredients are covered in mayo.
    12. 12
      Cover bowl(s) and refrigerate for a minimum of 4 hours. This allows all of of the vegetables and mayo to combine flavors.
    13. 13
      Keep refrigerated.

    Ratings & Reviews:


    Nutritional Facts for Simply the Best Potato Salad, Ever!

    Serving Size: 1 (288 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 530.3
    Calories from Fat 301
    Total Fat 33.4 g
    Saturated Fat 8.6 g
    Cholesterol 144.6 mg
    Sodium 668.5 mg
    Total Carbohydrate 45.9 g
    Dietary Fiber 5.4 g
    Sugars 5.6 g
    Protein 12.9 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes