Recipe of the Week (Month?): My Fave Potato Salad

Yesterday we had beautiful weather. Weeks ago I (Helen) had planned to have a wiener roast for supper, and I couldn’t have asked for a more amazing March day for such an event. As the last day before Spring Break, it seemed appropriate to celebrate, and the weather certainly cooperated with the celebratory, relaxed mood of the evening. I love meals where people linger, and yesterday we all sat outside in the evening sunshine for an hour, grilling hot dogs and taking second helpings of caesar and potato salad.

Potato salad is a great transition food from winter to spring. Potatoes are so wintery and filling, but somehow this salad fits so nicely in with barbecues and cookouts. This potato salad takes people by surprise, as we are accustomed to the mayonnaise-y deli potato salads that come in plastic containers and taste like it. Last night our friends filled up on hot dogs and then had some potato salad as an afterthought, and I consistently heard “this potato salad is really good!” It is fresh, tangy, and because I sprinkle cayenne on the top, has a bit of heat. There is a relatively small amount of mayo in it, but the richness of the mayo is countered by the sharpness of the mustard, the sweet and sour taste of relish, the crunch of the celery, and the boldness of a little grated raw onion.

This recipe is only slightly adapted from, and was submitted by “jewellkay.” I hope she doesn’t mind my sharing the recipe with you! Serves eight.


  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/4 cup grated onion
  • 1/2 cup sweet pickle relish
  • 1/4 tsp garlic salt
  • 1/4 tsp celery salt
  • 1 tablespoon yellow mustard
  • black pepper to taste
  • 1/4 cup mayonnaise (I used low fat)


  1. Place eggs in a pot with cold water to cover. Bring to a boil, then cover and remove from heat, letting eggs stand in hot water for about 10 minutes. Remove eggs from water and cool. Peel and chop.
  2. Put a large pot of water on to boil. Peel potatoes and cut into bite-sized pieces. Add potatoes to boiling water, and cook until tender but still firm. Drain potatoes and run under cool water until they are only slightly warm.
  3. In a large bowl, combine celery, onion, relish, garlic salt, celery salt, mustard, pepper, and mayonnaise. Add potatoes and eggs to mix, and toss well. Sprinkle cayenne pepper over top for color and flavor. If you don’t want the heat of the cayenne, paprika is also a nice addition. Refrigerate until chilled.

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