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Community Recipe
from [Linwaite]

Esther Spillsbury Potato Salad

  • Yield: 6 servings


  • 2 pound(s) potatoes 6 to 8 medium
  • 1 1/4 cup(s) mayonnaise
  • 2 tablespoon(s) sweet or sour cream
  • 1 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1 tablespoon(s) sugar
  • 1 cup(s) celery sliced thinly
  • 1/2 cup(s) onion chopped
  • 4 radishes chopped
  • 1/2 cucumber peeled and chopped
  • 2 hard cooked eggs you can use one and slice the other one on the top


1. cover potatoes wtih water in 4 quart suacepot, burign to a boil over medium - high heat. Reduce heat to low and simmer until potatoes are tender, about 6 minutes, drain and cool slightly.

2. Combine Mayonnaise, cream, salt, sugar and pepper in glass measuring container and mix. Put potatoes, celery, onion, radishes, cucumber and eggs and mayonnaise mixture and toss gently. Serve chilled or at room temperature.

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Esther Spillsbury Potato Salad recipe