Two Sisters' Potato Salad

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“My late sister and I concocted this recipe the summer of 1969. It has been a family favorite ever since. Whenever I serve this yummy salad I receive requests for the recipe. The different, but mild flavor and creamy texture is also liked by children who shy away from stronger potato salads.”

Ingredients Nutrition


  1. Place whole potatoes with skins on in large pot of cold water. Cook on high heat until a knike inserted into potato comes out easily. Drain water and set potatoes aside to cool. While potatoes are cooling hard boil eggs. Dice onion and saute in olive oil. Dice celery. Mix mayonnaise, milk, and mustard together until smooth and creamy. Add salt, pepper, onion, celery, sweet pickle relish, and olives. Mix well.
  2. When potatoes are just warm to the touch, quarter and place in large bowl. Peel and finely chop eggs and add to potatoes. Add mayonnaise mixture and incorporate all ingredients. Refrigerate.
  3. I think this tastes better if it sets overnight, but however you serve it , it is delicious!

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