Potato Salad

I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over.

Preparation time

  • Prep Time 30 mins
  • Total Time 1 hr 10 mins
  • Servings 8


  • 4 lbs red potatoes
  • 5 hard-boiled eggs, separated
  • 1 teaspoon salt, divided
  • 3 green onions, sliced
  • 1 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon celery seed


  1. Cook potatoes in boiling water to cover 40 minutes or until tender, drain and cool.
  2. Peel potatoes and cut into 1 inch pieces.
  3. Chop egg whites.
  4. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
  5. Using a fork, mash the yolks in a small bowl, add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed, stirring until well blended.
  6. Gently stir yolk mixture into potato mixture, adjust seasoning to taste with salt and pepper.
  7. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

Source: food.com