Potato Salad

by Rachel on October 23, 2010

Making this always makes me think of my Mom!

I was going to say that every family has a favorite potato salad recipe, but given how few families actually cook these days, I probably have to revise my statement to – precious few families have a favorite potato salad recipe.  This is my family’s favorite potato salad.  My mom used to make this all the time when I was a kid and she often added hard-boiled eggs as well, but my vocal children favor the eggless version.  You can make yours however you want since odds are my kids won’t be involved.

Potato Salad (8 servings)

  • 3 lbs small potatoes, washed and cut into quarters or thirds – you want the potato chunks to be about the same size so that they cook in the same amount of time.
  • 4 green onions, finely diced, white parts only
  • 1 ½ cups diced celery
  • 1 ½ cups dill pickles, finely diced (we are partial to Clausen Pickles – in the refrigerator section of your grocery store)


  • 2/3rds cup mayonnaise
  • ½ cup Italian Vinaigrette (I use my Everyday Salad Dressing – but store bought dressing will do fine)

Bring a large pot of salted water to a boil.  Add the potatoes and simmer until they are just done.  If they are too soft they will fall apart when you toss them with the dressing.  While the potatoes are cooking combine the green onions, celery and pickles in a mixing bowl.

In a separate bowl whisk together the Italian Vinaigrette and the mayonnaise.

Once the potatoes are done, drain them and chop them into cubes while they are still hot.  This is no easy task and involves a certain amount of cursing when you get your tender fingers burned by the hot potatoes.  Once the potatoes are cubed put them in a large bowl and toss them immediately with the mayo/vinaigrette blend.  The sooner you add the dressing the better.  Warm potatoes absorb the dressing better than cold potatoes (hence the need for finger burning).  Add the celery, pickles and green onions and toss gently.  Chill for at least three hours or overnight.  This salad can easily be made a day ahead.  It makes a great contribution to a potluck or picnic, and is very popular in my children’s lunch boxes.

{ 1 comment… read it below or add one }

Erika - In Erika's Kitchen October 27, 2010 at 10:08 pm

Interesting that you use mayo AND salad dressing – I’ve usually seen recipes with one or the other.

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