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CLASSIC POTATO SALAD | Cooking With Carolyn

Carolyn’s Classic Potato Salad |Cooking With Carolyn

Copyright © 2014 by Cooking With Carolyn

Yield: About 4 Cups


· 2½ Pounds Red Potatoes, washed and cut into ¾ inch cubes

· 3 Tablespoons Celery, finely diced

· 2 Whole Green Onions, finely diced

· ¼ Cup Green or Red Bell Pepper, finely diced

· ½ Heaping Cup Mayonnaise OR Miracle Whip

· 3 Tablespoons Dijon or Yellow Mustard

· 1/3 Cup Sweet Relish

· ¾ Teaspoon Granulated Garlic

· 1½ Teaspoons Grand Diamond All Purpose Seasoning

· ¾ Teaspoon Kosher Salt or To Taste

· 1 Teaspoon Black Pepper

· 2 Whole Boiled Eggs, chopped (optional)


Place the cubed potatoes in a large pot and add cool water just until the water is about 2 inches above the top of the potatoes. Cook the potatoes over medium-high heat for about 15 minutes or just until they are fork tender (Note: You want them to still be slightly firm.) Once done, drain them in a colander and prepare the rest of your ingredients.

While the potatoes are boiling chop the celery, onion, bell pepper and eggs. In a large bowl, combine the potatoes, celery, green onions, bell peppers, mayo, mustard, relish, garlic, Grand Diamond Seasoning, salt, pepper and boiled eggs. Mix everything together using a big spoon or spatula. Taste to check the seasonings, add more if desired. Then refrigerate for at least 2 hours. Always serve chilled.

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