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traditional potato salad recipe

Traditional Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Total Time: 20 minutes
  • Yield: 6 - 8 Servings 1x
  • Category: Salads/Side Dish
  • Cuisine: American


Units Scale

23 lbs red jacket potatoes boiled in salt water (Don’t let them get to soft)
4 hard boiled eggs
3 green onions chopped or 1 cup
3/4 c chopped celery
3 T chopped parsley
2 T dill pickle juice
2 T yellow ball park mustard
1 t salt
1/3 c Hellman’s or Blue Ribbon mayo


Cover potatoes with salted cold water in a large pot over medium high heat. Bring to a boil, turn heat down to medium and cook until potatoes are just tender-about 15-20 minutes. Remove potatoes and set aside to cool.

Bring water back to boil and boil your eggs until hard.

Peel and chop potatoes in medium size pieces suitable for real potato salad.

Now chop the eggs somewhat fine.

Mix chopped eggs, onions, celery, parsley, pickle juice, mustard, salt and mayo in bowl.

Add warm potatoes and fold gently into mixture. Enjoy with real dads! Or not!


(I prefer fresh potato salad. In other words, try not to plan for leftovers. I think it gets mushy if it sits to many days in the fridge.)