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“Potato Salad is another thing I've never been crazy about, until I found this recipe!! I will lick the spoons clean when I'm done putting it all together & cleaning up. The reason: dry mustard instead of prepared. It still has plenty of zing, but not one that says "don'cha love the mustard?" ;-) Recipe is from the United Methodist Cookbook 1984, Albert Lea, MN ala Ellen Adams. Thanks for the cookbook, Mom! Note: It's going in, as printed, for 25 people, but I often cut in half or quarters, depending on where it's going.”
READY IN:
2hrs 30mins
SERVES:
25
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine oil, vinegar, onion, salt, basil, mustard & pepper & mix well.
  2. When potatoes are tender, but not mushy, drain, place in large bowl & pour this marinade over them. Toss gently until absorbed.
  3. Gently stir in eggs & vegetables.
  4. Mix mayonnaise & milk together & fold into the potato mixture.
  5. Chill several hours before serving.
  6. Note: I cube my potatoes before they go into the pot to boil. They cook faster & I don't have to cube hot potatoes! Just watch them, because you don't want them mushy!
  7. "Cooking Time" is chilling time,.

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