Flavorful Potato Salad

Flavorful Potato Salad

Sylvan 0

"Let's face it - potatoes are a pretty bland vegetable. For years I thought I didn't like potato salad because it always seemed to be bland and lifeless, until I tried this variety that I was taught to make at a small local diner. There was no recipe there - we just eyeballed it, but this is the closest I can come to actual amounts. I love the mix of flavors in this salad, and it's been requested at gatherings several times."
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Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. Scrub the potatoes and chop them into bite-sized pieces (if you prefer them without skins, peel instead of scrubbing). Place them in a large saucepan, cover with water, and boil for about 5 to 10 minutes, only until you can stick a fork through the larger pieces. Do not overcook! When they are done, drain and rinse, and allow to cool.
  2. Boil the eggs in a medium saucepan, for about a minute, and then turn off the burner and let them sit for about 18 minutes. When they are done, drain, rinse, and peel.
  3. Add the chopped potatoes into a large bowl, and chop the eggs on top. In a small separate bowl, mix the mayonaise, mustard, seasoned salt, and pepper. Then stir this mixture into the potatoes and eggs, and mix until all is combined. Adjust seasonings, and add more mayonaise if you prefer a creamier texture. Refrigerate for at least a couple hours before serving.



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