Mum’s Potato Salad

Salads and Dressings
eggs, mayonnaise, potatoes

A favourite at BBQ’s or potlucks!



  • 5-6 medium sized potatoes
  • ½ tsp. salt
  • 2 hard boiled eggs (see directions below)
  • 2 stalks of celery
  • 4 to 5 radishes
  • 4 spring onions
  • ½ to ¾ cups of whipped salad dressing (Miracle Whip)
  • 1 tsp. Dijon or yellow mustard (optional)
  • Salt & pepper to taste




  1. Wash & quarter potatoes (can be peeled, but if using new potatoes leave skins on for extra flavour).  Place potatoes in a medium sized sauce pan, cover with cold water, and add salt.  Cover & cook over medium high heat until tender when tested with a fork (approx. 15 to 20 minutes). Once cooked, drain and set aside in a bowl to cool.
  2. While the potatoes are cooking, hard boil the eggs as directed below.
  3. Once the potatoes and eggs are cooled, it is time to prepare the salad.
  4. Cut potatoes into little pieces and place in a large bowl.
  5. Remove eggs from shell and chop eggs into small pieces and add to the potatoes.
  6. Thinly slice the celery, radishes and spring onions and add to the mixture.
  7. Add whipped dressing and mustard if using and mix to coat.  Add salt & pepper to taste as required.
  8. Decorate the top with a sprinkle of paprika, or wedges of tomatoes or a chopped herb (thyme, parsley, basil)


Tips for hard boiling eggs:

  1. Place eggs in a single layer in a saucepan. (Hint – older eggs are easier to peel than fresh).  Fill the saucepan so the eggs are fully covered by cold water, place over high heat uncovered.
  2. Bring water to a full boil and immediately cover the saucepan and remove it from the heat to stop the water from boiling.
  3. Let eggs stand in the water, covered, for 18 to 20 minutes (the eggs cook while standing in the boiled water).   Be sure to set a timer.
  4. When the time is up, immediately drain off the hot water and submerge the eggs in cold water until they are cool to the touch, about 15 minutes more.


Tips for peeling and storing hard boiled eggs:

  • To easily peel a hard boiled egg, crack the shell all over by gently tapping it on a hard surface. Roll the egg between your hands to loosen the shell. Start peeling at the large end of the egg. To help remove the shell, you can also hold the egg under cold running water while peeling.
  • Hard boiled eggs can be kept in the fridge for up to a week. Try cooking half a dozen eggs at the start of the week and enjoy them for fast, delicious, nutritious meals or snacks. Use them for salads or sandwich fillings.