Leann's Potato Salad

"This is a family favorite!!! It's based on my mom's recipe (LeAnn), who unfortunately, took it to her grave. Through trial and error, I came up with my own version. She used russett potatos, but I like white potatoes because they hold their shape. The key to this recipe is salad dressing instead of mayo. I also use lots of eggs. I cut the potatoes into quarter inch cubes so you don't bite into a large bland tasting potato chunk. This is a great side dish for BBQ and is best if made a day ahead."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
10
Serves:
12
Advertisement

ingredients

  • 2 lbs white potatoes (6-medium sized)
  • 2 cups salad dressing
  • 1 tablespoon yellow mustard
  • 1 14 teaspoons salt
  • 14 teaspoon black pepper (freshly ground)
  • 1 cup celery (finely chopped, about 2-stalks)
  • 1 cup onion, finely chopped (1-medium sized onion)
  • 12 cup sweet pickle relish
  • 14 eggs, hard boiled, finely chopped
  • 2 teaspoons paprika
Advertisement

directions

  • Place potatoes (unpealed) into a Dutch oven, add water to cover, and 1/4 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, for 25 minutes or until just tender. Dain well and cool slightly. Peel and cube potatoes into quarter inch cubes.
  • Place eggs in a single layer in a medium sauce pan. Add cold water to cover eggs by 1 inch. Bring to boil on high heat. Turn down heat so water is just below simmering. Cover and cook for 15 minutes; drain. Run eggs unter cold water or place them in ice water until cool enough to handle; drain.
  • Meanwhile, for the dressing, in a large mixing bowl, combine the salad dressing, mustard, 2-teaspoons paprika, 1-1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix well. Add finely chopped onion and celery, along with sweet pickle relish. Mix well.
  • Add cubed potatoes and chopped eggs and toss lightly to coat. Spoon mixture into a 9x13 inches glass casserole, and even out the top with the back side of a spoon. Sprinkle generously with paprika.
  • Cover and chill potato salad for at least 6 hours before serving. It is best served the next day.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes