Potato Salad

Potato salad dish
Yields: 1 Serving Difficulty: Easy Prep Time: 30 Mins Cook Time: 25 Mins Total Time: 55 Mins

  A grand dish for a feast!

Potato salad is the grand dish of the holidays. In my home, everybody is looking for the potato salad at our holiday feast. I have prepared this dish since I first learned how to make it when I was about 14 years old.

It is filled with mouth-watering potatoes and boiled eggs, crispy celery diced as small as possible, sweet onion, and sweet green pepper.boiled potato and eggs

This is another traditional dish that my grandmother whipped together on holidays.  I loved helping her in the kitchen.

Cooking with her brings back such fond memories. We would stay up late at night chopping, dicing, and getting everything just right. She taught me how to dice the celery just so tiny, making sure to strip off the celery hairs.dicing Celery for potato salad

At least that’s what she called them. I am sure she called the celery strings hair because if you got one in your mouth, it felt like you were eating hair.

My grandmother boiled her potatoes whole with skin on, yep! Then she would let them cool, and we’d peeled them with our fingers. The consistency of the potato salad seemed so much better when she made it.

As you can see from my picture, I don’t boil my potatoes whole, But my grandmother did every time.

Potato salad with Creole flare

When making this potato salad I am reminded of my heritage once again. This potato salad was always relished with celery, onion, and bell pepper.

My entire family, Grandmother, her sisters, my mother, my Aunt, and my older cousins, all made the potato salad the same way.

I guess it is because they were all born in Louisiana, and learned to cook, from there elders and mother.

They used mayonnaise, mustard, Spanish olives and pimientos.  The pimientos and olives give the potato salad just the right tanginess. Olives for Potato saladThis salad has many layers to it. The sweet pickle relish fills it with a scrumptious taste, and the dab of mustard complements the olives.

All of the fresh vegetables, mixed with the tangy sour of the olives, with the sweet relish, delivers a powerful, tasty potato salad.mixed potato salad

I Have tried to slim this potato salad down some by using low-fat mayonnaise and homemade relish. Although I am not a fan of low-fat mayonnaise, this salad doesn’t taste all that bad if you chose to use it.

Please let me know whether are not you decided to slim it down a little by these two variations. I would love to know how yours turned out!

This is a special occasion dish, so it requires a little more time, but it is well worth your efforts!


Please be sure to leave me a star rating, I would love to know how you liked my grandmother’s recipe!



0/14 Ingredients
Adjust Servings


0/4 Instructions
  • Peel potatoes. Cut into small squares. Rinse. Put potatoes in a nice sized pot, put the 4 eggs inside the pot also., cover with water. Sprinkle in a 1/2 tsp of salt in the water. Bring the pot to a boil Boil for approximately 15 to 20 minutes.
  • Chop, celery, bell pepper, and onion. while potatoes are boiling.
  • Once potatoes are soft, not mushy, drain all water off. Place boiled eggs in a bowl of cold water. allow potatoes to cool while you peel the eggs. Peel the eggs under running cold water. Chop the eggs. Place them in the potato bowl.
  • Put chopped vegetables into the potato bowl. Put all other ingredients in with the potatoes. Mix well. Taste. adjust seasoning if needed. Enjoy!

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