As many of you know, I collect potato salad recipes, and I think there must be as many different ways to put a potato salad together as there are stars in the sky. 

What better time than this 4th of July to put together a salad that will stir up memories of picnics in the past. I usually hear stories from guests about their mama’s or their grandma’s special potato salad and how they continue to make their potato salad just like theirs.

No matter what you serve — hot dogs, tri-tip sandwiches, fried chicken, or hamburgers, this salad will always be a hit. Yukon gold or red potatoes have a low starch content that makes them perfect for boiling. The thin skin can be left on and adds color to the salad.


Just Classic Potato Salad 


4 pounds red potatoes, unpeeled, cut into 3/4-inch cubes

3 large eggs

3/4 cup mayonnaise (I use Best Foods)

2 1/2 teaspoons apple cider vinegar

1/2 cup chopped dill pickle relish

2 celery stalks, finely chopped

3 scallions, finely chopped

3 tablespoons chopped fresh parsley

Salt and black pepper


In a large pot of boiling water, cook the potatoes and eggs for about 10 minutes or a little longer if needed. Drain and allow them to cool. Peel the eggs and squish them with your hands until they crumble. In a small bowl, whisk together 3/4 cup mayonnaise and vinegar. In a large serving bowl, combine the potatoes, eggs, pickle relish, celery, scallions, and parsley and toss with the dressing. Season with salt and black pepper to taste. Add more mayonnaise if not creamy enough. Serve immediately or pack it up for your picnic. Serves 6 to 8

Note: Sometimes I add 1/4 to 1/2 cup of diced, marinated red pepper strips.  

This next recipe is called Double Potato Salad because of the addition of crumbled potato chips on top of the salad.

Double Potato Salad


3 pounds small red or Yukon Gold potatoes, unpeeled

1 1/4 cups sour cream

1 small green bell pepper, chopped

1/4 cup chopped fresh chives

1 1/4 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon black pepper 

Potato chips, crumbled


Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, 15 to 20 minutes. Drain the potatoes and allow them to cool before you coarsely dice them. In a large bowl for serving, combine the potatoes with the sour cream, bell pepper, chives, salt, paprika, and black pepper. Sprinkle the salad with crumbled potato chips just before serving.

Serves 8 to 10

Greek Potato Salad


1 1/2 pounds new potatoes

1/4 cup fresh lemon juice

1/2 cup drained pimento

1/2 cup pitted black olives

3 scallions, minced 

3/4 teaspoon dried oregano

1/4 cup olive oil

1/2 cup feta cheese, crumbled

Salt and pepper to taste


Cut unpeeled potatoes into bite-sized pieces. Steam in steamer for 8 to 10 minutes or until tender, drain. Place in largebowl. Add 2 teaspoons lemon juice; toss gently. Cool. Add pimento, black olives and scallions. Combine remaining lemon juice, oregano and olive oil in small bowl; whisk until blended. Pour over potato mixture. add cheese and seasonings; toss gently. Serves 6 

You can be creative with many potato salad recipes by using red onions, sliced black olives or pimento stuffed olives, sliced hard cooked eggs as garnish, white balsamic vinegar, prepared mustard, celery seed, or sliced sweet pickle or sweet relish. 

If you have a special potato salad recipe you would like to share, please send it to my email address at Have an old fashioned 4th of July and remember why we celebrate the day. Cheers!


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