Diane's Scotch-Irish Potato Salad

Diane's Scotch-Irish Potato Salad

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Cindy Foster 0

"This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend."
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55 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
  2. Remove skins from potatoes and cut into chunks. Place in a large bowl.
  3. Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
  4. Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
  5. Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.


  • Cook's note:
  • I add mayonnaise half a cup at a time until moist. If the salad is not moist enough after 1 cup of mayonnaise, you can add green olive juice to add some moisture.


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This is truly a 5 star recipe! Only change was a small increase in the mayo. Prepared it for a group of 25 people and they all raved about it. I now have the assignment to be "the official potat...

This was tasty. I cut the recipe down to 6 since I didn't need so much. I skipped the eggs because I'm not a fan of them in potato salad. This was nice. I've never used green olives in potato sa...

This recipe needs a makeover. Cut the tater to 5 lbs, 3 eggs in lieu of 6 (but if you are a egg head then use 6) Use 1 1/2 cups of mayo. I also added 1/2 cup of cooked crumbled bacon

Great recipe - and easy enough to add what you like and leave OUT the ingredients you don't care for - to customize the potato salad for your family/gathering's tastes. Made a 1/2 batch and my ...

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