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Potato Salad

Many people think of potato salad for summer cookouts, but it is also a great classic recipe to make after Easter when you have plenty of hardboiled eggs in the refrigerator! Make this classic Potato Salad recipe as a side dish to serve with your other Easter leftovers.

Makes 12 Servings

• 2 pounds of waxy potatoes (Red or Yukon Gold)
• 7 hard-boiled eggs
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 cups mayonnaise
• Salt
• Pepper
• Optional: 1 lb. bacon

1. Boil potatoes until they are tender, approximately 15-20 minutes.
2. Drain potatoes and allow them to cool.
3. While your potatoes cool, chop 6 hard-boiled eggs, onion, and celery.
4. When potatoes are cool, chop and place is a large bowl.
5. Add eggs, onion, and celery and mix well.
6. Add mayonnaise and salt and pepper to taste. Mix well.
7. Slice remaining egg. Place slices on top of salad as garnish.
8. Refrigerate salad for two hours before serving.

Optional: For additional flavor, cook bacon while your potatoes cook.  Once cooked, drain bacon and then crumble.  Add crumbled bacon to salad with eggs, onion, and celery.


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