Kathy’s Potato Salad

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IngredientsPotato Salad

  • 5 lbs. potatoes (I prefer red potatoes)
  • 5 hardboiled eggs, chop 4 of the eggs saving one for garnish
  • 1 medium onion, chopped
  • 1 ½ cups mayonnaise
  • 2 stalks celery, diced
  • ¼ teaspoon dry mustard
  • ½ teaspoon basil
  • Pinch of thyme
  • ¼ teaspoon marjoram
  • ½ teaspoon parsley
  • Pinch of rosemary
  • 1 teaspoon paprika, split saving ½ teaspoon for garnish
  • ½ teaspoon sweet pickle relish juice


  1. In a large stock pot add potatoes and eggs.  Fill pot with water completely covering potatoes and eggs by at least 1 inch.  Bring to a boil until potatoes are tender but not mushy.  Drain water and cool in refrigerator overnight.
  2. Peel potatoes and eggs.  Cut potatoes in to bite sized pieces and chop 4 of the hardboiled eggs, hold the fifth egg in reserve for garnish.
  3. Combine potatoes pieces and chopped eggs, set aside.
  4. In a mixing bowl combine mayonnaise, dry mustard, basil, thyme, parsley, rosemary, ½ teaspoon paprika and sweet pickle relish.  Whisk to mix completely.
  5. Mix in celery and onion.
  6. Fold the mayonnaise mixture into the potatoes and eggs until potatoes are completely covered.
  7. Slice last hardboiled egg and lay across the top of the salad and sprinkle remaining paprika over the top of the salad including the sliced eggs.
  8. Cover with plastic wrap and place into refrigerator for at least 2 to 3 hours to allow spices to blend.
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