Inez's Potato Salad

Inez Floyd

"This is my Washington familes favorite request from me for our summer outings."
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2 hrs servings
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Original recipe yields 8 servings

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  1. Now what makes this recipe so nice, is that you don’t overpower one product over another. Each item adds texture, melded flavor, so its good to refrigerate this for 2 hrs at best, 1 hr will do. So, you want the potatoes to be bite size pieces for a medium size mouth. LOL
  2. The onions not to over power but to provide flavor, so no big pieces. Same with celery.
  3. The olives can be quartered or halved and then sliced.
  4. Chop pickles to medium or fine, but not large.
  5. The dressing and the pickles is what makes this salad. The twang and acridness comes from the mustard and pickle juice. I can never get it the same every time, but its what makes the salad. I don’t use salt, as our family has Ménière's disease and salt aggravates it. Besides mustard and celery is loaded with salt. Combine the dressing items and mix well,adjust to taste. Add dressing to vegetables and eggs, mix well. Set in nice serving bowl, add what ever decorations to the top you want, and refrigerate for at least an hour to blend some of the flavors. You can serve right away, but the blending flavors is what really sets a salad.


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