All-Time Favorite Potato Salad

Delicious potato and eggs salad – filling dinner ready to refrigerate till served in just 25 minutes!

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Servings 5

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3 Ratings

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ingredients 9
Prep Time 25 min
Total Time 1 hr 25 min

Ingredients

3: eggs

3: to 4 medium potatoes, cooked, peeled and cubed

2: stalks celery, chopped

1: small onion or 6 green onions, chopped

1/4: cup chopped pickle or pickle relish

3/4: cup mayonnaise or salad dressing

1: tablespoon prepared mustard

1: teaspoon salt

1/8: teaspoon pepper

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Directions

1 Place eggs in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes.
2 Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
3 In large bowl, combine eggs, potatoes, celery, onion and pickle. In small bowl, combine mayonnaise, mustard, salt and pepper; blend well.
4 Add dressing to salad; mix well. Cover; refrigerate at least 1 hour or until serving time.

EXPERT TIPS

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Expert Tips

Toting the potato salad or other perishables to a picnic? • Keep cold foods cold and minimize the time they spend out of the cooler at the picnic site. • Pack the most perishable foods closest to the ice. • If possible, pack the foods you will eat first on top, so you can work your way down during the meal. • Store the cooler in a shady area at the picnic site. Boost insulation qualities by covering the cooler with a thick folded towel or blanket. • Avoid unnecessary opening of the cooler by packing beverages in a separate cooler. • Remove small quantities of food at a time and place the storage containers back in the cooler as soon as possible.

Scrub the potatoes thoroughly before boiling. When the cooked potatoes are cool enough to handle, it's easy to peel off just the thin outer skin and none of the flesh. However, peeling potatoes needn't be a precursor to making potato salad. If you use tender new red potatoes, you can leave the skins on for added vitamins and color.