ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jean's Potato Salad

Photo: Jennifer Davick; Styling: Melanie Clarke
Prep time 20 mins
Cook time 20 mins
Stand time 15 mins
Chill time 1 hr, 30 mins
Yield Makes 8 servings


  • 6 medium-size baking potatoes, peeled and cut into 3/4-inch cubes (4 lb.)
  • 1 1/2 teaspoons salt, divided
  • 6 large eggs
  • 4 green onions, white and light green parts only
  • 1 medium-size green bell pepper, diced
  • 4 celery ribs, diced (about 1 1/4 cups)
  • 1 large carrot, shredded
  • 1 cup mayonnaise
  • 1/2 teaspoon pepper
  • Garnishes: Bibb lettuce leaves, green onions

How to Make It

  1. Bring potato, 1/2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium heat, and cook 10 to 15 minutes or just until tender; drain.

  2. Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.) Add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

  3. Meanwhile, chop green onions. Drain eggs, and return to pan. Fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Chop eggs.

  4. Stir together eggs, green onions, bell pepper, celery, and carrot in a large bowl; add potato, stirring gently to combine.

  5. Stir together mayonnaise, pepper, and remaining 1 tsp. salt; add to potato mixture, stirring gently to coat. Season with salt to taste. Cover and chill 1 1/2 to 24 hours before serving. Garnish, if desired.