Susan's Amazing Potato Salad

READY IN: 1hr 15mins
Recipe by RedVinoGirl

This is a delicious, creamy simple potato salad! I'm not a fan of the potato salads with all the extra ingredients in it (relish, celery, etc). I love the true flavor of potatoes and hard boiled eggs that this dish creates. This makes a large pot - the perfect size for a potluck! Prep time does not include the cooling time for the potatoes or the eggs.

Top Review by bluemoon downunder

I've always loved simple potato/egg salads and was drawn to the simplicity of this recipe. I cut the servings back to 4, and made it using some of my latest batch of bmcnicol's Crock Pot Baked Potatoes 259599. I used 4 free-range eggs; I certainly wasn't going to use 31/4 eggs! I confess to adding 2 cloves of finely minced garlic to the onion and about 1/4 teaspoon of fresh chopped basil to about a cup of fresh parsley (didn't actually measure either), and I used a really good mayonnaise. Just delicious, and I've really enjoyed this as a wonderful take-to-work lunch over the past three days. Chilled for longer than three hours! Made for EVERY DAY IS A HOLIDAY! Well it hasn't been - a holiday - but lunch has been something to really look forward to! Thanks for sharing this yummy recipe.

Ingredients Nutrition


  1. Boil potatoes in the skin for 35-40 minutes.
  2. Cool potatoes for 1 to 1.5 hours.
  3. Make hardboiled eggs (I love Kittencal's method!) and allow to cool.
  4. Peel skin from potatoes and cut potatoes into cubes.
  5. Cut eggs into cubes.
  6. Combine all ingredients gently and allow to chill for 3 hours.

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