Recipe – Jen’s Potato Salad

I’ve never liked potato salad, until I had this one. I realize now it is the mustard that I probably don’t like. This salad is mustard-less.

Origin: Modified friend’s mother’s recipe.
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4


  • 4 Large russet potatoes
  • 4 Eggs
  • 1 bunch Green onions
  • Mayo (real mayo, not salad dressing)
  • Garlic Salt
  • Pepper


  1. Peel & quarter potatoes.
  2. Boil potatoes until slightly softer than par-boiled.
  3. Hard boil eggs.
  4. Strain potatoes and allow to cool to the point that they can be handled.
  5. Dice potatoes.
  6. Peel and clean eggs,
  7. Dice eggs
  8. Chop onions.
  9. Combine all ingredients in large bowl.
  10. Add mayo and mix. You want to add just enough to cover all potatoes. You can always add more if needed, so go easy at first until you get to your desired consistency. I like my potato salad a little thick.
  11. Add garlic salt & pepper to taste.

Cook’s Notes
If you are serving to others, set aside some of the chopped green onion and garnish the top with paprika and onion.


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