Recipe: Potato Salad!

potato salad

My brother makes the best potato salad; unfortunately, he doesn’t write down recipes, they are all just in his head. He gave me the basic ingredients for his potato salad, and I’ve refined it to the recipe below. This is a very adaptable recipe. Don’t like celery? Leave it out (I do, although my dad likes it in his, so sometimes I cut up a bit extra for his serving). I also leave the eggs yolks out of mine; again, my dad likes the yolks, so I sometimes save them for him.

This makes a HUGE batch, but you can easily halve it if you’d like. Note that for 5 pounds of potatoes that I start with 1/2 cup condensed milk but will add more if needed. I also like to sprinkle paprika on the top for decoration!



  • 5 pounds of potatoes, boiled (peeled or leave the skins on – I personally like to leave the skins on for a bit of extra nutrition and flavor)
  • Celery, chopped (optional)
  • 6 hard-boiled eggs, chopped (you can remove the yolks if you want to reduce the cholesterol or if you just don’t like the taste)
  • 1 onion, chopped; or 6 tablespoons dried onion flakes
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise or Miracle Whip
  • 1/2 cup sweetened condensed milk
  • 1/4 cup yellow mustard
  • Dash of salt and pepper


  • Boil potatoes and allow to cool. Cut into bite-sized pieces.
  • Mix eggs, onion, sour cream, mayonnaise, sweetened condensed milk, mustard, salt and pepper together.
  • Add in cooled potatoes and mix to coat.
  • Chill, garnish with paprika (if desired) and serve.

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