The Best Potato Salad

This recipe is very simple for potato salad and is rich in flavor leaving your mouth watering for more.

My husband and his step dad embarked on my cooking yet again. Tonight’s menu: Barbecued Chicken with potato salad and fresh grilled garlic green beans.

I’ve actually never made potato salad as my mom makes the best and I typically don’t crave such food because it can often be too rich, too mushy, too mustardy (if that’s even a word). I’ve had store bought to potluck potato salad and never really desire it because it never is “right.” Well, today I decided to make it for the first time as I have been craving this for some odd reason and to my surprise I love the flavors.

If you are so-so with potato salad, this recipe is a must try.


  • 1 ½ lbs Russet potatoes
  • 1 lb red potatoes
  • 1 cup mayonnaise (NO miracle whip and no light mayo)
  • ½ cup ranch dressing
  • 2 stalks celery, finely chopped
  • 2 baby dill pickles, finely chopped
  • 2 hardboiled eggs, grated
  • ¼ tsp celery salt
  • ¼ tsp garlic salt

In a large pot, add diced potatoes and bring to a boil. Boil for 15 minutes. (Do not over cook as you don’t want your salad to be mushy) Drain and rinse with cold water. IMG_5215

In a large glass bowl, combine mayonnaise, ranch, celery salt and garlic salt. Add to potatoes and stir well.


Place potatoes in a glass bowl and add chopped celery.

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Add finely chopped pickles.


And grate the eggs directly into potatoes.


Give the salad a good stir. Cover and refrigerate for at least an hour.


Serve with BBQ Chicken and grilled beans and corn.



So delicious!

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