“My favorite recipe from Patti LaBelle. It is well worth the work!!”
2hrs 40mins

Ingredients Nutrition


  1. Place potoates in large pot with enough water to cover by an inch.
  2. Bring to boil over high heat.
  3. Reduce the heat to med-high and simmer until tender, but not mushy, about 20 minutes.
  4. Pour out most of the water and place the pot in the sink.
  5. Run cold water over the potatoes for about 2 minutes.
  6. Drain well.
  7. Peel the potatoes and cut them into 1/2 inch cubes.
  8. Place in a large bowl.
  9. Chop 4 hard-cooked eggs and add to the potates, along with the red onion, green pepper and celery.
  10. Sprinkle with celery seed.
  11. Gradually stir in the mayonnaise, mustard and relish, being careful not to smash the potatoes.
  12. Season with salt and pepper to taste.
  13. Transfer to a large serving bowl.
  14. Slice the 2 remaining hard cooked eggs.
  15. Arrange the slices on top of the salad and sprinkle with paprika.
  16. Server immediately, or cool, cover tightly with plastic wrap and refrigerate until chilled, at leat to hours.
  17. Note: How to hard cook eggs.
  18. Place the eggs in a saucepan (non-aluminum) just large enough to hold them in one layer.
  19. Fill with enough cold water to cover by 1 inch.
  20. Bring to a gentle boil over high heat.
  21. cook for 30 seconds.
  22. Remove from the stove and cover tightly.
  23. Let stand for 15 minutes.
  24. Pour out most of the water and place the pan in the sink.
  25. Let cold water run over eggs for about 3 minutes.
  26. Crack and peel the eggs while still warm.

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