Search For:

Share This

Eggy Potato Salad


  • 6

Submitted by Sarah Fritschner


  • 6 medium potatoes (about 2 lbs)
  • 6 eggs
  • 1 C high-quality mayonnaise
  • 2 Tbsp vinegar or pickle juice
  • 1 1⁄2 tsp salt
  • 1 tsp sugar
  • 1⁄4 tsp ground black pepper
  • 2 ribs celery, diced



Longer days cause chickens to start laying again!

Put potatoes in a saucepan and cover with water. Bring to a boil over high heat. Reduce heat and simmer 25 minutes or until the potatoes are tender. Remove, drain and cool.

Put eggs in a small saucepan and cover them with water. Place uncovered on high heat and bring to a boil. Cover the pan and remove from heat. Let stand 20 minutes.  Rinse in cold water and peel.

In a large bowl, mix mayonnaise, vinegar, salt, sugar, and pepper. Peel potatoes and cut them into 1⁄2-inch (or so) cubes, adding them to mayonnaise mixture as you do. Chop eggs and add them. Add celery. Stir to coat all with mayonnaise mix.  Serves 6.

Print Recipe Card

Oops! We could not locate your form.

Oops! We could not locate your form.

Don't Leave! Sign up for Kentucky Living updates ...

  • This field is for validation purposes and should be left unchanged.