Friday, June 14, 2019

Classic American Potato Salad

by Angie Ouellette-Tower for photo 2019-04-20_zps0tqictxn.jpg

Classic American Potato Salad

I have two recipes/versions of potato salad - this American Potato Salad I use during Spring and Summer;  and during Autumn and Winter I make my mom's Hot German Potato Salad.
The recipe that I'm sharing with you today is my mother-in-law's recipe (I have her permission to share this with you).
If you are interested in growing your own potatoes then click here:
Potato Planting Lesson

by Angie Ouellette-Tower for photo DSCF9908_zps1mtrikni.jpg

Printable Recipe

10 medium potatoes
7 eggs (hard boiled, cooled, peeled & sliced horizontally and vertically using an egg slicer) (click HERE to learn how to boil the perfect egg)
(IMPORTANT - reserve 2 boiled eggs for the top of the salad)
1/2 an onion (peeled and chopped)
2 celery stalks (chopped)
1 cup dill relish
1/2 teaspoon celery seed
salt to taste
paprika for sprinkling on top
1/3 cup mayonnaise
1 teaspoon yellow mustard
(optional) dash or up to 1/4 teaspoon ground pepper

Begin by cooking (boiling) the potatoes.  I boil the potatoes whole, then I allow them to cool to warm and then the peeling is so easy (see picture below).  After peeling - chop the potatoes into larger chunks.  Continue peeling and chopping all of the cooked potatoes.  Place the chopped potatoes in a large bowl.

by Angie Ouellette-Tower for photo DSCF9910_zpssqyz4vxy.jpg

Chop the onions and celery (see picture below) and place in the bowl where the potatoes have been placed.

by Angie Ouellette-Tower for photo DSCF9909_zpsfsr7f1bt.jpg

Chop 5 eggs using an egg slicer - by chopping I mean to slice once horizontally and once vertically (they will then be chopped).
IMPORTANT - remember to reserve 2 eggs for the top and also make sure to only slice these 2 eggs vertically (see picture below)

by Angie Ouellette-Tower for photo DSCF9911_zpska8t6tyu.jpg

Stir the 5 chopped eggs into the potato/onion/celery mixture (see picture below).

by Angie Ouellette-Tower for photo DSCF9912_zps5e1mivc9.jpg

In a separate small bowl mix the mayonnaise, mustard, celery seed and optional black pepper.  Stir until combined and then stir into the potato mixture (see picture below).

by Angie Ouellette-Tower for photo DSCF9913_zpsvkl7ydya.jpg

Neatly place the sliced eggs on top of the salad (see picture below).

by Angie Ouellette-Tower for photo DSCF9914_zpsn2zut0kg.jpg

Sprinkle paprika on top (see picture below).

Serve immediately (or chill first) & ENJOY!

by Angie Ouellette-Tower for photo DSCF9917_zps5gwff12g.jpg

Grow your own!

Many wonderful garden products from

click to view

by Angie Ouellette-Tower for photo AffiliateJune19_zpsbln9fatr.jpg


  1. Pretty much the way I make mine only I do add diced bell pepper and diced pimento. I peel and dice or cut into chunks my potatoes and then boil; doesn't take as long for the potatoes to get fork tender that way.
    Hubby does like more yellow mustard in his potato salad so I do add more(no measurement, I just squeeze some in)
    Not everyone in my family is fond of paprika so that is left off and topped off with a few of the celery leaves.

  2. YUM! Pinned ♥ I have a Wednesday party and an UNLIMITED party, both going on right now, why not bring this post over?

  3. Thanks so much for linking up at the #WednesdayAIMLinkParty 39!

  4. Yummy! I think I'll make this this weekend! Thanks for linking up with us at the #WednesdayAIMLinkParty 39 Pinned!

  5. A relative of your recipe is my standard one. I live in Britain, so it's unusual here.


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Thank You.

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