“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.” - by Cindy Foster
Ingredients
Adjust Servings
Original recipe yields 20 servings
Directions
- 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.
Nutrition
Amount Per Serving (20 total)
- Calories
- 259 cal
- 13%
- Fat
- 8 g
- 12%
- Carbs
- 42 g
- 14%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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 be..." See morefore. I enjoyed it but my family wasn't thrilled with the green olives. I'll make this again. Thanks!"
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