Cooking From Memory ~ A Recipe Journal

Mid-Summer Picnic Potato Salad

Potato Salad and Celery

Everyone’s got their favorite recipe for potato salad. And most of the time it’s tied to a memory that goes way back, probably to some 4th of July picnic in some park, near a band shell, with a life community band, with kids and dogs running all over the place on a beautiful afternoon … without bugs.

See what I mean?

This recipe for potato salad includes mayonnaise. There are other varieties, for sure. But this is as close to my mom’s original recipe that showed up on every 4th of July right  next to the grilled hot dogs. This is not only easy to make, but goes with just about anything and everything you’ve got in mind for your 4th of July picnic.


Ingredients ~

  • 7-8 large red potatoes, cooked and cubed
  • 1/3 cup Zesty Italian dressing
  • ½ teaspoon salt
  • 4 hard cooked eggs
  • 1 cup sweet pickle relish, drained
  • ½ cup thinly sliced radishes
  • 1 cup thinly sliced celery
  • 1 cup chopped onion

Dressing ~

  • 2 cups mayonnaise
  • 1 cup sour cream
  • 2 T prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • ¼ teaspoon pepper

Method ~

 Boil potatoes in skins in water just until tender.  Drain; cool to lukewarm.  Peel; cut into ½ inch cubes.  Pour Italian dressing over potatoes, sprinkle with salt; toss to coat.  Refrigerate, covered, several hours or overnight.  Chop the hard cooked eggs, add to potatoes with remaining ingredients.  Combine Dressing ingredients; stir dressing into potato mixture until all ingredients are coated.  Refrigerate, covered, until serving time.

Amount:  24 (1/2 cup) servings

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