What To Eat Wednesday: Old Fashioned Potato Salad

What To Eat Wednesday: Old Fashioned Potato Salad

Let me just start by saying that cooking is not one of my strengths. Eating and enjoying food however, is definitely one of them!! One dish I have really grown to love over the years is a good Summer Potato Salad. I have found that, although variety is the spice of life, I am particular about the types of potato salads I like. Ones that are too sweet and with too much mayonnaise are not my taste.  After trying many, either homemade or store bought, I realized what it was about each one that I enjoyed and decided to try my hand at creating my idea of the “perfect” one. The positive thing about not having much culinary skill, is that people don’t continually ask you to “please make that amazing dish” when it’s your turn to bring something to a potluck event. However, that all changed when I perfected this recipe. Now when I offer to bring something for a BBQ, I actually get requests and rave reviews for my own homemade potato salad. So without further ado, here is the recipe!



5lb bag of yellow potatoes

Dozen Eggs

6 celery heart stalks

6 Scallions

2 Cups Mayonnaise

Salt and Pepper to taste

*Small amount of onion & garlic powder if desired


  • After washing and quartering a 5lb bag of yellow potatoes (do not peel them) boil them until you can easily cut one with a fork. Drain and let them cool.
  • Boil a dozen eggs. After letting them cool, peel and quarter them
  • Meanwhile, finely chop about 6 stalks of celery hearts and 6 green onions/scallions (green part of onion only)



  • You can eyeball the amount of celery and green onion depending on the size of the bunches so that the ratio of potatoes to veggies is balanced.

  • After adding in the greens, add in the hard boiled eggs
  • Once all the dry ingredients have been added use a large spoon and gentle turns to mix them up so as to not break up the potatoes too much.
  • Next it is time to add in the Mayo. This is where you can use your own preference as to how much you use. I end up using roughly 2 cups of mayo. Given the quantity of ingredients this actually seems like more than it really is and is still on the “drier” side and not too mayonnaise-y. Just how I like it! Use more or less depending on how dry you like your potato salad.

  • Add in Salt & Pepper to taste. Because I prefer to use Scallions and not regular onions, if you prefer a little more of an “onion flavor” you may add in a shake or two of onion powder if you prefer.
  • Mix well again using a big spoon and large turns
  • After blending scoop into a large ziplock bag. Not only will this help all of the ingredients to blend well for great flavor, but it’s all set to travel well to your soirée or save room in your fridge until you are ready to serve.

To serve, give a few turns with a large spoon and add a sprig of parsley for garnish if you like.


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