“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.”

Ingredients Nutrition

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover and chill potato salad for at least 6 hours before serving. It is best served the next day.

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