Prize-Winning Potato Salad


6 unpeeled red or 6 peeled boiling potatoes, cut into cubes
2 stalks celery, diced
1/2 red onion, diced
1/2 sweet onion, diced
1/2 yellow onion, diced
3/4 to 1 cup sweet pickle relish, to taste
1/2 cup diced red or orange bell pepper
1/2 cup mayonnaise or salad dressing
1/2 teaspoon prepared mustard
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


In a pot of salted water, boil potatoes until soft. Drain potatoes and transfer to a bowl. Add celery, onions, relish, bell peppers, mayonnaise, mustard, paprika, salt, and pepper and mix well.

Serve warm or cover with a folded paper towel or fabric napkin and refrigerate until ready to serve. (The towel prevents the potato salad from becoming watery because of condensation that forms while cooling.)


Makes 6 to 8 servings.


Reader Comments

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You can get vegan mayo so no eggs.


This recipe calls for mayonnaise, so it's not eggless. I'm guess that the salad dressing substitute would likely by ranch-like, which also has eggs. Looks like a good regular recipe, though, but mislabeled for sure.

potato salad without hard-boiled eggs

The Editors's picture

Hi, Meaghan. Thank you for being so astute! You are right that the title was misleading (please note we have changed it). We meant to convey that the potato salad does not contain chopped hard-boiled eggs as many potato salads do.