Mom's Potato and Egg Salad

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“My mother's recipe; purposely "plain" for my father's palate. You can dress it up with herbs if you'd like, I favor fresh chives or parsley. Always disappears quickly! Makes enough for a crowd - we usually make double this amount for family reunions and leftovers.”
10 cups

Ingredients Nutrition

  • 2 12 lbs red potatoes
  • 7 eggs, hard boiled
  • 12 cup ranch dressing
  • 4 stalks celery, diced very finely (use leaves and heart if you can)
  • 12 cup onion, diced very finely
  • 1 12 cups mayonnaise (add more to taste)
  • salt


  1. Boil potatoes in salted water, covering potatoes, until fork tender. At home, we boil the eggs right along with the potatoes. Cool, peel and chop both potatoes and eggs into bite sized pieces, keeping in separate bowls.
  2. In a very large plastic bowl, salt potatoes to taste and toss using the bowl (not spoons).
  3. Add ranch dressing and toss using bowl only again.
  4. Add half of chopped eggs, celery and onion, and toss using bowl only again. Then add the rest of eggs, celery and onion and toss one last time - you may have to use large spoons at this point. We toss this way so as not to break up the potatoes. Add more mayo to taste if not creamy enough.
  5. Refrigerate, covered, for at least 4 hours to develop flavors. We like to cool overnight. Enjoy!

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