Potato Salad - looking for a new recipe to try

I've been making the same potato salad recipe since forever.  My recipe is based on the one found in Betty Crocker's Cookbook, one of my very first cookbooks (recipe below). I've served it at my children's graduation parties and at the annual ASP luncheon at our church for many years.  It's a good recipe from well loved book!

John told me recently that while he still likes it just fine, he'd like to try something different. Potato salad is a summer picnic standard and there are so many variations, certainly there are others we would like just as well.

While I don't discriminate against others' tastes, there's no MW in my house! Otherwise, I'm eager to try new versions.

Please share your favorite recipe with me!

Our youngest is staying with us this week. Potato salad is one of her favorites and I am set to make a batch of it to have for a lunch side. On second thought, I think I'll ask her to make it. Here's the recipe...

Redskin Potato Salad

3 # red skin potatoes, washed and cut into bite sized pieces
1 small onion, diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup Good Seasons Italian salad dressing
1/2 cup mayonnaise
2 stalks celery, diced
4 hard cooked eggs, chopped

Boil potatoes in salted water until just tender. Drain.
Meanwhile, put chopped onion, salt, pepper, and salad dressing in a gallon ziplock bag.
When potatoes are done, put them into the bag with the dressing while hot, seal bag with a lot of air and toss to distribute dressing. Remove air, reseal, cool and refrigerate for at least two hours.
To finish, put potatoes in a large mixing bowl and add mayo and celery and thoroughly mix. Fold in chopped eggs. Correct seasonings and add more mayo if desired.
Serves 8 to 10.


News-Gazette.com embraces discussion of both community and world issues. We welcome you to contribute your ideas, opinions and comments, but we ask that you avoid personal attacks, vulgarity and hate speech. We reserve the right to remove any comment at our discretion, and we will block repeat offenders' accounts. To post comments, you must first be a registered user, and your username will appear with any comment you post. Happy posting.

Login or register to post comments

rsp wrote on August 06, 2012 at 1:08 am

I expected to see a mustard potato salad. My favorite is mustard and usually MW in it. No recipe, just to taste. One of our fun things to do growing up was to take fresh home-baked bread and spread it with MW, and then sprinkle sugar on top. It was a treat my grandmother gave her kids. It's not as good on store-bought bread! lol 

Jeannette Beck wrote on August 06, 2012 at 7:08 am
Profile Picture

I don't measure anything when I make this recipe.  I include measurements to give an idea of about how much of each to use. But, sorry, I just can't do MW! We grew up eating only Hellman's Real Mayo. Since they've changed their recipe, I've been buying Duke's brand. But we really don't eat much mayo anymore. 

We used to put sugar on buttered bread as a treat, but my grandma didn't bake her own bread.  

djames354 wrote on August 06, 2012 at 8:08 am

Our family likes a twice baked potato salad for a change of pace.  Simple to make with five pounds of red potatoes cubed and boiled.  While cooking mix  1 pound of crumbled fried bacon, 8 oz of shredded cheddar cheese, 1 large spoon of your favorite mayo, and ranch dressing to make your salad the consistancy you want. Mix potatoes into this.  This can be served warm or chilled.

Jeannette Beck wrote on August 06, 2012 at 9:08 am
Profile Picture

Thanx, djames354 - Bacon makes everything taste good!