Picnic worthy potato salad! Seriously….. this is the best picnic potato salad ever. We all dream of amazing, creamy but crunchy, perfectly seasoned potato salad….. but for some reason isn’t it kind of a mythical thing?? You go to the deli and try a gazillion store bought varieties and I’m always SO disappointed! Egg potato salads, warm potato salads, red potato salads, mustard potato salads…. the list goes on and on. I’ve tried them all….. and I’ve never once found a store bought version that was decent. So that only leaves one option….. make your own! I have many different recipes that I use. Some I’ve made up myself…. while others are versions of recipes that I’ve found from various different places.
About a year ago a good friend of mine, as well as a fellow blogger over at The Cookin’ Chicks, came over for a lunch date. Kristin had previously invited my family and I to a huge BBQ nearby at Lake Wilderness, in Maple Valley. While we were there we devoured some of the most amazing bbq baked beans we had ever tried! Kristin and I couldn’t stop stuffing our faces….. and she got the recipe for us! We decided to have a lunch date to make those beans as well as my killer cornbread and her potato salad! We ate and ate as the kiddos played and basically waddled away fat and sassy 🙂 So this is my version of Kristin’s potato salad. I like mine a bit more eggy, and I love onion, especially sweet onions, etc…… so all I did was change up some of the ratios to this salad…. but other than that, this is her recipe. And by the way…. I made this salad just the other day to take down to the lake for dinner with the fam and our neighbors, Don & Terri. Don has asked me twice now for the recipe…. so here you go Don! 🙂
- 3 lbs russet potatoes, peeled and cubed into bite sized pieces
- 1½ cups mayonnaise
- 1 Tbsp. white vinegar
- 2 Tbsp. prepared yellow mustard
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- 4 celery stalks, diced into small pieces
- 1 medium sweet onion, diced into small pieces {about 1 cup (I used Walla Walla)}
- 8 hard boiled eggs, chopped
- Boil potatoes until fork tender. Strain and place into a large bowl. Set aside.
- In a large measuring cup, measure your mayo, and stir in the vinegar, mustard, salt and pepper. Pour this mixture over the potatoes. Stir well.
- Gently fold in the celery, onions, and eggs.
- Cover and refrigerate until chilled. Enjoy!
Thank you for visiting! Please be patient as I am going in a new direction with my site and will post more soon! xoxo ~Kelly
Fabulous! Thanks, Kelly. Don is so excited for me to make this. We both loved it. Terri
I’m so glad you enjoyed it Terri 🙂
5 stars!
You know, Kelly, I often overcook the potatoes when making potato salad. Whey you say, “fork tender”, what does that mean? I want to make this recipe this week!