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Marion's Potato Salad

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“The best potato salad ever eaten. My mother made it for years and I now I have taken the mission of keeping this vital recipe alive. I am not allowed to go to any function without ten pounds of this stuff with me. Be advised: you must understand your fate and immediately find a bowl that you can lug around with you. Enjoy your potato popularity! Hint: You MUST use Hellmann's mayonnaise.”
READY IN:
1hr
SERVES:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes in a large pot of water until fork tender.
  2. Potatoes should not be splitting their skins.
  3. Boil eggs in a separate pot of boiling water for 10 minutes, until completely hard boiled.
  4. Allow potatoes and eggs to cool completely in the refrigerator, uncovered, about 2 hours.
  5. When cool, peel potatoes and eggs.
  6. Discard potatoes skins and eggshells.
  7. Cut potatoes into bite size pieces and put in a very large bowl.
  8. Coat with vegetable oil.
  9. Add vinegar to oiled potatoes.
  10. Add black pepper, onion powder, dill, parsley, salt; mix well.
  11. Taste. Add more salt or other seasonings if potatoes still taste bland.
  12. Add dried mustard and mix well.
  13. HINT: Do not add more mustard.
  14. Add Hellmann's mayonnaise one cup at a time.
  15. You may not need to use the whole jar.
  16. Potatoes should be well coated, but not covered in mayonnaise.
  17. Chop eggs into quarters.
  18. Reserve 1 whole egg for garnish.
  19. Add to potato mixture and stir gently.
  20. Scrape down the sides of the bowl with a rubber spatula to get all the mayonnaise off the sides and into the potatoes.
  21. Transfer to serving bowl, if you are not going to serve it in the mixing bowl.
  22. Sprinkle top with a light dusting of paprika and a bit of dried parsley.
  23. In center of bowl, place slices of the hard boiled egg reserved for garnish.
  24. Allow to chill at least 4 hours in the refrigerator.
  25. Repeat frequently for a happy summer.

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