Perfect Potato Salad

This recipe is my grandmother’s and it has been ingrained in my memory since probably age 10. We have literally never held a family cookout without it. My mother always says that this recipe is so good because it’s so simple, and the more you try to add to it the worse it will taste. So you be the judge – try this excellent recipe for one of America’s favorite cookout staples – and let us know what you think!

Ingredients:

5 lb bag white potatoes
1.5 cups Hellmann’s Mayonnaise
6-8 celery stalks
1/2 vidalia onion
4-5 hard boiled eggs
1 tbsp yellow mustard
2 tsp celery salt
salt & pepper, to taste

First, boil the potatoes for about 20 minutes. Drain into a colander and run under cool water for a minute or so. Place in a bowl and put in the refrigerator for a few hours (time to make the other five things you want to make for your backyard BBQ!). When you remove the potatoes from the fridge to peel, the skin should pull away with barely any effort.

 

Peel the potatoes and chop into 1 inch chunks.

Dice the celery and chop the onion super fine. Dice the hard-boiled eggs however small or large you prefer. I used an egg slicer and diced.

Place half of the potatoes in a separate bowl. Add mayo, celery, onion, eggs, mustard, celery salt, and salt & pepper. Mix slightly.

Pour remaining potatoes on top and fold in. Toss the whole mixture until evenly coated.

  

This recipe is best to make a day ahead of time. Allow to chill overnight in the fridge and the flavor is absorbed nicely! Enjoy!

 

The Best Potato Salad
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Ingredients
  1. 5 lb bag white potatoes
  2. 1.5 cups Hellmann's Mayonnaise
  3. 6-8 celery stalks
  4. 1/2 vidalia onion
  5. 4-5 hard boiled eggs
  6. 1 tbsp yellow mustard
  7. 2 tsp celery salt
  8. salt & pepper, to taste
Instructions
  1. First, boil the potatoes for about 20 minutes. Drain into a colander and run under cool water for a minute or so. Place in a bowl and put in the refrigerator for a few
  2. hours.
  3. When you remove the potatoes from the fridge to peel, the skin should pull away with barely any effort.
  4. Peel the potatoes and chop into 1 inch chunks.
  5. Dice the celery and chop the onion super fine. Dice the hard boiled eggs however small or large you prefer. I used an egg slicer and diced.
  6. Place half of the potatoes in a separate bowl. Add mayo, celery, onion, eggs, mustard, celery salt, and salt & pepper. Mix slightly.
  7. Pour remaining potatoes on top and fold in. Toss the whole mixture until evenly coated.
  8. This recipe is best to make a day ahead of time. Allow to chill overnight in the fridge and the flavor is absorbed nicely! Enjoy!
Adapted from Grandmom
Adapted from Grandmom
Half Baked Cooks http://halfbakedcooks.com/

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