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Best Ever Potato Salad

Best Ever Potato Salad
Best Ever Potato Salad

I've never been real big on potato salad though I did like my Grandma's. Unfortunately I never got that recipe. But I did shake one of the church ladies down for her version which is yummy enough to have potato salad lovers drooling and convert almost everyone not tuned in to this great barbeque side dish.

The church lady does make her own Italian dressing that goes in this. It's the Good Seasons brand. She said to just follow those directions on the pack. Being the rather lazy person that I am, I just use Kraft Zesty (oil based - not creamy kind). I really can’t tell the difference. But the church lady might beg to differ.

Here is what you need to make:

Best Ever Potato Salad


5 medium potatoes - cooked in cubes
1/4 cup Italian dressing (oil based kind)

1 cup celery chopped in small pieces
1 small onion chopped in small pieces
4 hard boiled eggs (save half of one to garnish)

1/2 cup mayonnaise
1 tsp. salt


First you need to cook the potatoes and the eggs.

If you buy the cheap bagged potatoes (like I do), then you may want to cook 6 or 7 as those are usually small. Just cut them in chunks the size you'd want to bite (after peeling). Boil until fork tender. But do not overcook or they fall apart, and then you need to make mashed potatoes.

At the same time, boil your eggs. Bring to a good boil and boil 5 minutes. Take off heat. Pour water off. Add cold water over eggs. Otherwise, they do some sort of scientific thing and have those dark circles around the yolks. Doesn't hurt anything but doesn't look good. That fast dunk in cold water is the key.

Drain the water off the potatoes. Be gentle with the potatoes so they don't fall apart. Put them in a bowl and evenly pour the Italian dressing over them while the potatoes are still warm/hot. Don't stir now as the potatoes are fragile at this point. Stick this mixture in the fridge for an hour or two.

The eggs can just sit in the cold water during this time, and you can go watch TV or something.

Get the bowl of potatoes covered in Italian dressing out of the fridge. Pour in the celery, onions, and diced up boiled eggs (peeled of the shells of course). Toss this to mix rather evenly.

Sprinkle the salt over the potato mixture and dump in the mayo. Gently stir until everything is coated. This may seem skimpy on the mayo but with the dressing, it turns out just right.

At this point, you will probably want to dump the salad in a clean bowl as the mixing part makes the first bowl look rather not so pretty. Just spoon it over to a clean bowl, and you'll have a much nicer appearance.

If you remembered to save half an egg (or even a whole one), then slice to make little round slices. Place these artistically on top of the potato salad. If you are very not artsy or if you make a mess of peeling the egg shells off, then just dice them in earlier and don't worry about it. This tastes so good, it doesn't have to look like a work of art.

A Real Hit at Barbeques and Pot Lucks

This potato salad really can't be beat. I'm picky when it comes to potato salad, and I adore this one. Folks love it when I take it places, so I would say this one is a good bet. Potato salad lovers love it, and even those who don't usually get all choked up over cold salads generally think this one is exceptional.


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