Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Prep Time
20 Mins
Other Time
55 Mins
Makes 8 servings

You'll find a version of this hearty salad everywhere from backyard cookouts to bereavement platters. Add a sprinkling of cooked and crumbled bacon just before serving to put it over the top.

How to Make It

Step 1

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and cut into 1-inch cubes.

Step 2

Combine potatoes and eggs.

Step 3

Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill 12 hours.

Ratings & Reviews

dawn1938's Review

July 01, 2010
This a good recipe, one that is familiar to most of us. I have learned that whether it is potato or pasta salad, a small amount of olive oil mixed into the salad before mayo, etc. makes a more moist salad without having to add extra mayo before serving. It should not be mushy or floating in dressing which is often the result of adding too much.