Potato Salad

Potato Salad

This is a recipe my mother always made. As you can see, the French dressing is rather unusual. The dressing gives the salad a tang that some potato salads don’t have.


  • 4 Large Russet baking potatoes, cooked, cooled, peeled and diced
  • 1 Cup diced onion
  • 1 Cup diced celery
  • 1 Cup sweet pickle relish
  • 4 Hard -boiled eggs
  • 1 Teaspoon black pepper
  • 2 Teaspoons salt
  • 1 Cup mayo
  • ½ Cup French dressing
  • ¼ Cup whole milk


In a large bowl, combine the first five ingredients. In a smaller bowl, combine the next five ingredients, stirring well. Combine the two bowls. Mix and refrigerate for several hours.

You can top the salad with paprika, hard-boiled eggs, scallions or whatever you like.


Prep Time

Cooking Time