Variations on potato salad

Published 7:19 am Saturday, May 25, 2019

Potato salad is the summertime salad for family gatherings and picnic. The recipes varied from mashed or sliced or cubed potatoes, with or without eggs, with or without celery or celery seed.

Featured are three potato salad recipes. Keep the kitchen cool by boiling the potatoes late at night or early in the morning.


Potato Salad under inspirations


2½ pounds russet potatoes

6 eggs, boiled and peeled

½ cup sweet pickle cubes

1 large yellow onion, chopped fine

1 cup Duke’s mayonnaise

What to do:

Fill a large pot with water and a generous handful of salt.

Peel potatoes; cut into medium cubes. Place the potatoes into the pot and boil until tender, but firm.

Drain the potatoes and immediately spread on a cookie sheet or tray to cool completely.

Boil, peel and chop your eggs while your potatoes cook and cool.

Combine the potatoes, egg and onion.

Then add the pickles.

Gradually add the mayonnaise.

Gently stir to combine so you don’t mash the potatoes.

Season potato salad with salt and pepper to taste.


Granny’s Potato Salad

By Scarlet Clarke

MES: A Recipe for Success, 2001


5 pound bag potatoes

1 large onion, diced

8 to 12 eggs, boiled

mustard to taste

mayonnaise to taste

¼ cup sugar

sweet salad cubes to taste

½ tablespoon celery seed

What to do:

Cook potatoes, drain and mash. Boil eggs, peel and mash with potatoes. Add salad cubes, sugar, onions, celery seed, mustard and mayonnaise.


Mom’s Potato Salad

By Billie Swain

Keeping the Faith, 2009, Hatteras United Methodist Church


5 pounds potatoes, boiled, sliced

3 to 4 stalks celery, chopped

1 large onion, chopped

Salt to taste

Pepper to taste

½ cup vegetable oil

½ cup apple cider vinegar

½ cup mayonnaise

2 to 3 hard-boiled eggs, sliced (optional)

What to do:

Boil potatoes until soft when punctured with a fork, about 30 minutes. Cool completely. Peel potatoes and slice into large bowl. Add chopped celery and onions. Salt and pepper to taste. Sprinkle oil and vinegar over the potato mixture. Stir gently to coat. Add mayonnaise and stir gently to coat. Add eggs if desired. Refrigerate.



Springtime is salad time

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