Yield
Makes 8 to 10 servings

Michele uses Duke's Mayonnaise in this potato salad recipe and grates the eggs on the largest holes of cheese grater.

How to Make It

Step 1

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Step 2

Stir together potato and egg.

Step 3

Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.

Step 4

Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.

Step 5

Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.

Step 6

Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.

Step 7

Light Potato Salad: Substitute 1 cup low-fat mayonnaise.

Ratings & Reviews