Todd’s Homemade Potato Salad*


  • 5 Russet Potatoes (Medium Sized)
  • 4 Eggs
  • Kosher Salt (1 Tsp)
  • Black Pepper (1 Tsp)
  • Garlic Powder (1.5 Tsp)
  • Onion Powder (1.5 Tsp)
  • Celery (Sliced – 1/4 Cup)
  • Yellow Mustard (2 Tbsp)
  • Scallions (Chopped – 1/4 cup)
  • Mayonaise (6 Tbsp)
  • Relish (2 Tbsp)
  • Pickle Juice (1/2 Cup)
  • Celery Salt (1 Tsp)
  • Paprika (1.5 Tsp)



Peel the 5 potatoes, and place them in a pot with cold water just above the level of the potatoes.

Boil the potatoes until they are cooked but still a little firm.  It took me about 10-12 minutes on medium-high.  Poke with with a fork to make sure they are not too soft.

Chop slices of celery and scallions until you get about 1/2 cup worth.

While the potatoes are boiling place 4 eggs in a separate pot and hard boil them.  once finished, peel and finely chop them with a fork and place them in a bowl.

Once the potatoes are finished and can be poked through with a fork (yet still firm) drain the liquid and place them in a large mixing bowl.  Once they’ve cooled down a bit, slice them into smaller pieces with a knife. Add the chopped eggs afterwards

Place the chopped scallions and Celery in the bowl, and start seasoning the potatoes.  Season the potatoes/veggies mix with the onion powder, garlic powder, salt, pepper and celery seed.

Grab one more large mixing bowl.  Scoop in 6 Tbsp of Mayonnaise, 2 Tbsp of Mustard, 2 Tbsp of Relish, pour a 1/2 cup of Pickle juice. Mix well.

Fold the Mayonnaise mixture in with the potatoes.  Top with Paprika, seal with plastic wrap and refrigerate for about 2-3 hours



Serves 5-6


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