Go Back

Summertime Potato Salad

Potatoes combined with traditional ingredients and seasoning found in our kitchen make this dish easy to prepare. I hope you enjoy this recipe at your next party or dinner time.
Prep Time 20 mins
Cook Time 25 mins
Refrigerate 2 hrs
Total Time 2 hrs 45 mins
Course Side Dish
Servings 8


  • 4 large russet potatoes
  • 1 teaspoon salt
  • 4 boiled eggs chopped
  • 3 stalks of celery diced
  • 4 green onions chopped
  • ¼ cup pimento stuffed olives drained and chopped
  • ¼ cup dill pickle relish


  • ¼ cup mayonnaise
  • 1 tablespoon French's yellow mustard
  • 1 teaspoon of lemon pepper
  • ½ teaspoon salt


  • fresh parsley
  • paprika to sprinkle
  • sliced hard boiled egg
  • fresh parsley or rosemary


  • Add potatoes to a large pot of salted water. Cook until tender but still firm, about 20 minutes; drain. Set aside to cool. Once cooled peel and cube in a large bowl. Refrigerate till later.
  • Place eggs in sauce pan and cover with cold water. Bring to a boil; cover, remove from heat and let eggs stand in hot water for 15 minutes. Remove from water. Let cool and then peel and dice in the bowl with the potatoes.
  • Add drained and chopped pimento stuffed olives to bowl with potatoes and eggs. Chop vegetables and place in large bowl.
  • Combine all the other ingredients and gently mix.
  • Sprinkle with paprika. Cover and refrigerate for at least 2 hours or overnight.
  • Serve plated with fresh parsley or rosemary and dash of paprika and sliced egg.