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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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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
5 mins
total:
55 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

259 calories; protein 6.9g; carbohydrates 42g; fat 8g; cholesterol 65.7mg; sodium 387.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/04/2013
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 potatoe salad maker" for the group. Make sure it has time to chill thoroughly. Grace Read More
(9)

Most helpful critical review

Rating: 3 stars
03/17/2014
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 Read More
(5)
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/28/2012
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 salad before. I enjoyed it but my family wasn't thrilled with the green olives. I'll make this again. Thanks! Read More
(9)
Rating: 5 stars
07/03/2013
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 potatoe salad maker" for the group. Make sure it has time to chill thoroughly. Grace Read More
(9)
Rating: 5 stars
04/02/2012
So Good! Read More
(9)
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Rating: 5 stars
08/12/2014
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 husband and I ate on it for 4 days! Would be great for a potluck-sized gathering. Read More
(5)
Rating: 3 stars
03/17/2014
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 Read More
(5)
Rating: 4 stars
04/24/2016
mighty good. please note I am a Scot or Scottish. We are not Scotch. Scotch is whiskey. Read More
(3)
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Rating: 5 stars
03/18/2017
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 garnish. So great! Read More
(2)
Rating: 5 stars
03/20/2017
Ez and good! Got positive reviews from guests. Tastes better after an overnight (or two) chill. The vinegar makes it. I doubled the mayo. Read More
(1)