Saturday, April 9, 2011

Potato Salad

With Easter around the corner I  decided to try a few new recipes using boiled eggs. I found this potato salad recipe on the Food Network site. It is a recipe from the Neely's and goes perfectly with any BBQ fare. I liked that this recipe was scaled for 6 servings perfect when you are not feeding a crowd.

Grandma Jean's Potato Salad 

(Printable Version)

Recipe courtesy The Neelys

6 servings


  • 5 large red potatoes, peeled and cubed
  • 2 ribs celery, chopped
  • 1/2 large onion, chopped
  • 3 hard-boiled eggs, 2 chopped and 1 sliced
  • 2 heaping tablespoons sweet pickle relish, drained
  • 1/2 cup salad dressing, (recommended: Miracle Whip)
  • 3 tablespoons yellow mustard
  • 1 tablespoon sugar
  • Paprika, for garnish
  • Salt


Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight. If salad is dryer than you like you can add 1/4 of mayo thinned with 2tbl of milk.

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