Lena's Potato Salad

Lena's Potato Salad

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    50 m
Recipe by  JILLYBEAN14

“This is like having potato salad and deviled eggs all in one dish. It was a favorite at our family barbeques.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place eggs in a saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, and peel. Do not chop.
  2. In a pot with enough water to cover, boil the potatoes 15 minutes, or until tender. Remove from heat, and allow to remain in the hot water about 10 minutes. Drain, and cool.
  3. Place the eggs and potatoes in a large bowl. By hand, mix in the olives, mayonnaise, and mustard, and mash the eggs and potatoes. Season with salt and pepper. Cover, and refrigerate until serving.

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Reviews (8)

Rate This Recipe


Nothing special ... I'm still searching for my fave. potato salad recipe.



My husband is always asking me to make this recipe, he loves it! If you peel and chop potatoes it comes out more like mashed potatoes. To make it more like potato salad do not chop potatoes. And I never have the olives on hand so I just leave them out.



This is my absolute favorite potato salad recipe, in fact, it's the only potato salad I will actually it. It's very simple, tasty, and most important, doesn't taste like just potatoes and mayonnaise.

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Amount Per Serving (8 total)

  • Calories
  • 482 cal
  • 24%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 66.3 g
  • 21%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 251 mg
  • 84%
  • Sodium
  • 579 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Grandma Sophie's Smashed Potato Salad


next recipe:

Dill Potato Salad