Betty Jane's Potato Salad - Recipe

May 23, 2020

My Grandma Betty Jane’s Potato Salad


  • 5 lbs red potatoes
  • 6 hard boiled eggs
  • 4 stalks celery
  • 6 scallions
  • 10 Tbsp Miracle Whip
  • 4 Tbsp yellow mustard
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp celery seed
  • splash of white vinegar

Peel and cut red potatoes into bight size pieces. Boil potatoes in heavily salted water for 15 minutes or until al dente. Drain and rinse with cold water to stop the cooking.

Cover fresh eggs with 1 inch of cold water with a splash of white vinegar in a stock pot and bring to a boil. Cover and remove from heat let sit for 13 minutes. Then immediately stop the cooking in ice water. Once cooled peel, set aside the yolks, and chop the whites.

In a large bowl mash the yolks with a fork. Then mix the Miracle Whip, mustard, sugar, salt, pepper, and celery seed with the yolks.

Dice the celery and the scallions. Mix the diced veggies, potatoes, and dressing. Refrigerate for at least 6 hours before serving.

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