Potato Salad

When I worked at MCA, we’d occasionally have potlucks. One time, they asked people to sign up for salads, so I thought I’d bring a potato salad like my mom always made (since no one else was going to bring one). At that potluck, one of the owners said it was the best potato salad he’d ever had, and after that potluck, I kind of got volunteered every time to bring the potato salad. Haha, I even had to do an assignment in college where I had to ask former coworkers for feedback on my strengths, and one of my coworkers jokingly ended by mentioning my potato salad.

I’m glad they liked it, but it does take quite a bit of time, and you have to adjust flavors a lot. So I basically only make this once a year in the summer. This recipe is an approximation of the final amounts, but you really do have to test and adjust. I’ll pay closer attention to quantities next time I make it.

If you’re making this gluten free, just make sure that you use a new jar of mayo or one dedicated gluten free, so you don’t get bread crumbs from previous double-dipping from making sandwiches.

Potato Salad

  • Servings: 20?
  • Difficulty: hard
  • Print

This recipe isn’t necessarily the hardest, but it takes a lot of time and requires adjusting flavors. Make the night before for best flavors.


  • 5 lb. bag Red Potatoes
  • Mayonnaise (Not miracle whip) (a few big spoonfuls and add more as necessary) (or from a new jar)
  • Sweet Pickle Relish (about 3 or 4 spoonfuls)
  • Hard Boiled Eggs (8 or 9. Make more if you want to decorate the top with egg slices)
  • ~1/2 tsp. Mustard
  • Dried Minced Onion (about 3 heaping Tbsp.)
  • Milk (just a little to give it some moisture)
  • Salt and Pepper to taste (it’ll probably require a fair amount of salt)


Steam the potatoes (about 15 minutes when cut in half), peel, and cube them into a big bowl. Add remaining ingredients and adjust flavors as needed. For eggs, use an egg slicer to cut them into tiny cubes. For onion, place them in a small bowl with a little milk and let it absorb for 5 minutes before adding to potatoes. Make the salad a little more wet than wanted because it will absorb as it sits. Best if salad is made the night before, then covered and refrigerated. You may need to add more salt and milk the next day. For garnish, you can add egg slices to the top and paprika.

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