Potato Salad

When my mom taught me to make potato salad, she used big baking potatoes, boiled them, peeled them and cubed them. When I got old enough, I cubed the potatoes and eggs. I have decided to cut out a few steps. I use baby new red potatoes (they have a thinner skin so they don’t have to be peeled), quarter them (or cut them to roughly bite size), then boil to fork tender. And now, the rest of the story….

Potato Salad


  • 1 doz eggs, boiled, peeled, rough chopped
  • 5 - 6 lbs baby new red potatoes, boiled, chopped to bite-size pieces
  • 5 - 6 celery stalks, diced
  • 1 bag (12 oz) frozen, chopped onions, thawed
  • 3 - 4 C mayo
  • 2 - 3 tbsp celery salt
  • 2 - 3 tbsp onion salt
  • 1 1/2 tbsp pepper
  • 2 - 3 tbsp yellow mustard


Rinse the potatoes and cut to bite-size pieces. If you use baby new reds, you can usually get away with quartering them. If you use regular new reds, you may have to cut them in to sixths or eighths. In addition to not having to peel them, they will cook quicker in smaller pieces. Place the potatoes in a pan large enough to cover them with water with about another inch or two of water and a little more space so it doesn't boil over all over your stove. If you cover the pan loosely, they should come to a boil in about 12 to 15 minutes and will be fork tender in 30 to 35 minutes. Drain the potatoes and allow to cool slightly.
Boil the eggs. Place the eggs in a pan big enough so they all fit in a single layer in the bottom of the pan. Cover with cold water. Cover loosely and bring to a boil. Reduce the heat slightly and continue to boil for 6 minutes. Drain the hot water and cover immediately with cold water. Repeat two or three times. This is my method for boiled eggs with no green/gray ring. Once the eggs are cool enough to handle, peel them and cut them into a large dice. They will break up a little in the mixing process.
Place the diced potatoes and eggs in a large bowl. Add the onions, celery, celery salt, onion salt, pepper and mustard. The mustard adds a little zip.
Add the mayo. Mix well. Taste and adjust seasoning, if necessary. Do not be afraid to use a little more mayo than you think is necessary. If you let it sit overnight, the mayo will be absorbed. If that happens, and the potato salad seems a little dryer than you would like, add more mayo and mix. The tastes will blend and marry as it sits. Yummmmmmmmmmm

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