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Is it even legal to have a family gathering in the United States without there being at least one dish of potato salad?

We’re not legal scholars, but we doubt it.

The one thing those family gatherings has taught us is that the only thing that’s better than potato salad is more potato salad. With that thought in mind, we offer you, not one version of the picnic staple, but four.

Famous Potato Salad From a Well-Known Source

This recipe comes from The author based it on a recipe for a simple potato salad found in an old Betty Crocker cookbook.

Items you’ll need:

  • Enough Yukon Gold potatoes to equal two pounds
  • Four chopped hard-boiled eggs
  • One cup chopped celery
  • ½ cup chopped onion
  • Four tablespoons chicken stock or milk
  • 1 ½ cups mayonnaise
  • One tablespoon white vinegar
  • One tablespoon yellow mustard
  • One teaspoon salt
  • ¼ teaspoon pepper

What to do:

Peel the potatoes and then dice them into cubes.

Boil the potatoes for approximately 20 minutes to tenderize them.

In a roomy bowl, mix the chicken stock or milk, vinegar, mayonnaise, mustard, salt and pepper.

Continue to mix as you add the cooked potatoes, the onions and the celery. 

Now add the chopped eggs.

Cover the potato salad then leave it in the refrigerator for at least four hours.


Revitalize dry potato salad with more liquid in the form of mayonnaise, chicken stock or milk.

Do you hate that green ring that appears in your hard boiled eggs? Eliminate that unsightly appearance with a couple of simple steps.

After your eggs have boiled, cover the pot for 15 minutes. Then rinse the eggs in cool water.

Could This be the Perfect Potato Salad Recipe?

The Food Network offers this recipe from Ree Drummond of The Pioneer Woman. It’s called the Perfect Potato Salad Recipe. 

That’s a bold claim to make. 

We’ll let you be the judge. Take your time examining the evidence one fork at a time.

Items you’ll Need:

  • Five pounds russet potatoes
  • 10 sliced small sweet pickles
  • Six peeled and sliced hard-boiled eggs
  • Five sliced green onions
  • 1 ½ cups mayonnaise
  • Four tablespoons yellow mustard
  • Two tablespoons pickle juice
  • Two tablespoons chopped fresh dill
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • One teaspoon kosher salt

What to do:

Cut the potatoes into halves or smaller.

Boil the potatoes until tender.

Either mash the potatoes or subject them to a food mill or ricer.

To the potatoes add salt, black pepper, paprika, dill and mustard. 

Mix the ingredients and then add the pickles and pickle juice.

Finally, fold in the sliced eggs.

Taste and then adjust the seasoning to preference. 

Southern Potato Salad with More Than Local Appeal has a regional twist on potato salad with its Southern Potato Salad.

Items you’ll need:

  • Three pounds russet potatoes
  • Three chopped hard-boiled eggs
  • One sliced hard-boiled egg
  • One chopped celery
  • One cup mayonnaise
  • ½ chopped onion
  • ¼ cup sweet pickle relish
  • ¼ cup yellow mustard
  • Two teaspoons sugar
  • Two teaspoons apple cider vinegar
  • Paprika

What to do:

Halve the potatoes still in their skins and boil in water for approximately 20 minutes with two teaspoons salt.

Drain the cooked potatoes and allow them to cool.

Remove the skins.

Slice potatoes into bite-sized pieces.

Mix mayonnaise, sugar, onion powder, mustard and apple cider vinegar. 

Incorporate potatoes into the mix.

Add the onions, the celery and the pickle relish.

Add the three chopped eggs.

Taste and then sprinkle with salt and pepper as needed.

Decorate the potato salad with the sliced egg and paprika.

Cover and refrigerate for a minimum of four hours.


The lifeblood of a good potato salad (and a macaroni salad) is the mayonnaise. Chefs recommend using the best brand that you can find. Of course, taste preferences will vary. The potato salad mayo of choice for the author of this recipe is Duke’s.

Taking Things to the Next Level with a Potato and Bacon Salad

They say that everything tastes better with bacon. This bacon potato salad recipe from makes a convincing argument for how to improve a basic potato salad.

Items you’ll need:

  • Two pounds potatoes
  • Five eggs
  • Four strips bacon
  • Three minced celery stalks
  • One cup mayonnaise
  • Two tablespoons chopped fresh parsley
  • Two tablespoons Dijon mustard
  • Salt 
  • Black pepper

What to do:

Boil the potatoes with their skins on for about 20 minutes until they’re tender.

Drain the potatoes and set them aside to cool.

Place eggs in a pot then cover them with water. Turn up the heat, allowing the water to reach the boiling point. Then turn off the heat and allow the eggs to sit in the hot water for 10-12 minutes.  Extract the eggs from the hot water and transfer them to a bath of cold water.

Once the eggs have cooled, peel all five but then mash only three of them.

Add mayonnaise, mustard, celery, salt and pepper.

Cook the four bacon strips until crisp. Drain the bacon and allow it to cool. Crumble half of the bacon and add it to the bowl with the egg-mayonnaise combo.

Peel the cooked potatoes and cut them into bite-sized pieces. Add the potatoes to the egg-mayonnaise mixture.

Slice the other two eggs. Drape them across the top of your mound of potato salad.

Crumble the other two strips of bacon over the sliced eggs.

For a final touch, garnish with a little bit of parsley.

How Can You Determine Which Potato Salad Recipe is the Best?

The only way to find the perfect potato salad recipe is to taste them all. 

Life can be so hard.

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