Choice Potato Salad Recipe

Choice Potato Salad Recipe


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This is a family recipe that was handed down from my step-mom.

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Time needed

25 min preparation + 5 min cooking

Serving Size / Yield

12 servings


  • 3 lbs. russet potatoes (8 C. cut into small cubes)
  • 3 hard boiled eggs
  • 3 Tbs. grated onion or 1/3 C. finely chopped onion
  • 3 Tbs. olive oil
  • 1 Tbs. white vinegar
  • 1 C. mayonnaise
  • ¾ C. sweet relish
  • 1 seeded jalapeno pepper cut in small pieces
  • 1 tsp. salt
  • water (enough to cover potatoes for boiling)
  • 1 ½ tsp. salt
  • 2 tsp. lemon juice

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Peel potatoes, cut them into small cubes, and soak for 15 minutes. Start boiling the water for potatoes with 1 1/2 teaspoons of salt and the 2 teaspoons lemon juice.

When water comes to a boil, drain the potatoes and add to pot. Reduce heat to medium and cook for 5 minutes or until done.  Drain and rinse with cold water.  Refrigerate for 1/2 hour. 

Boil eggs, peel, and place in cold water.  Grate or chop onion and jalapeno pepper.  In a bowl, mix together oil, vinegar, relish, mayonnaise and 1 teaspoon salt.

Mash eggs with a fork and add to mayonnaise. Mix together with remaining ingredients. Finally, add the potatoes and mix gently until all ingredients are incorporated. Serve cold.

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