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Mayo Potato Salad

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Servings 6 servings


  • 3 pounds white potatoes boiled, peeled, cut to bite sized
  • 4 hard boiled eggs chopped
  • 6 tablespoons mayonnaise
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons yellow mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 bunch parsley chopped


  • Boil washed potatoes with skin on in salted water until done, yet firm. Then cool. You can boil them the night before, then put in the fridge to combine later. Boil eggs by covering with water, bring to a boil for one minute, cover, turn off heat and let sit for 30 minutes. After 30 minutes cool down eggs more with cold water. Can boil the day before and put in the fridge to combine later.
  • Slice cooled cooked, peeled potatoes into bite sized chunks place in a large mixing or salad bowl with a lid. Chop boiled eggs and throw on top of chopped potatoes. Add mayonnaise, mustard, relish, salt and pepper to taste. Mix and combine well but do not allow potatoes to mash up. Refrigerate until ready to serve. At time of service give a quick stir, then top with a sprinkle of paprika and fresh parsley.
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