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My review
Diane's Scotch-Irish Potato Salad
Cindy Henderson Foster
"This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend."
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Ingredients
55 m servings 259 calsOriginal recipe yields 20 servings
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- Metric
Directions
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- Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
- Remove skins from potatoes and cut into chunks. Place in a large bowl.
- Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
- Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
- Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.
Footnotes
- Cook's note:
- I add mayonnaise half a cup at a time until moist. If the salad is not moist enough after 1 cup of mayonnaise, you can add green olive juice to add some moisture.
Nutrition Facts
Per Serving: 259 calories; 8 g fat; 42 g carbohydrates; 6.9 g protein; 66 mg cholesterol; 388 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
7/3/2013
This is truly a 5 star recipe! Only change was a small increase in the mayo. Prepared it for a group of 25 people and they all raved about it. I now have the assignment to be "the official potat...
Most helpful critical review
3/17/2014
This recipe needs a makeover. Cut the tater to 5 lbs, 3 eggs in lieu of 6 (but if you are a egg head then use 6) Use 1 1/2 cups of mayo. I also added 1/2 cup of cooked crumbled bacon
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7/3/2013
This is truly a 5 star recipe! Only change was a small increase in the mayo. Prepared it for a group of 25 people and they all raved about it. I now have the assignment to be "the official potat...
5/28/2012
This was tasty. I cut the recipe down to 6 since I didn't need so much. I skipped the eggs because I'm not a fan of them in potato salad. This was nice. I've never used green olives in potato sa...
8/12/2014
Great recipe - and easy enough to add what you like and leave OUT the ingredients you don't care for - to customize the potato salad for your family/gathering's tastes. Made a 1/2 batch and my ...
3/17/2014
This recipe needs a makeover. Cut the tater to 5 lbs, 3 eggs in lieu of 6 (but if you are a egg head then use 6) Use 1 1/2 cups of mayo. I also added 1/2 cup of cooked crumbled bacon
4/24/2016
mighty good. please note I am a Scot or Scottish. We are not Scotch. Scotch is whiskey.
3/20/2017
Ez and good! Got positive reviews from guests. Tastes better after an overnight (or two) chill. The vinegar makes it. I doubled the mayo.
3/18/2017
Used small red new potatoes cut in fourths and boiled with skins on until fork tender. Cut recipe down for about 4 people. Added paprika to sauce to taste. Then sprinkled more paprika on top to ...