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Mom's Kitchen Sink Potato Salad


Penzey's Recipe

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Rate this recipe 3.8/5 (6 Votes)


  • 4 lbs potatoes, peeled and cut into cubes
  • 5 cups chicken broth (or 1 tbsp chicken soup base in 5 cups water)
  • 3 tbsp Dijon-style mustard
  • 1 tbsp lemon juice
  • 1/2 tsp sugar
  • 1/2 cup olive oil
  • 1/4 cup mayonnaise
  • 1 tsp mustard powder
  • 1/2 tsp whole celery seed
  • 1-2 tsp salt (to taste)
  • 1/2-1 tsp freshly ground pepper
  • 1 tbsp minced dill pickle
  • 1/2 cup minced red onion
  • 4 green onions, sliced
  • 3/4 cup chopped celery
  • 1 cup chopped bell pepper (red, green or both)
  • 2 hard-boiled eggs, chopped
  • 1/3 cup chopped pimento-stuffed green olives
  • 1/3 cup chopped black olives
  • 1/2 cup pickle relish
  • 4 slices bacon, cooked and crumbled


Servings 12


Step 1

Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl. In a separate bowl, whisk together the mustard, lemon juice, sugar, olive oil, mayonnaise, mustard powder, celery seed, salt and pepper. Add the dressing to the potatoes and gently toss to coat. Add the remaining ingredients and gently stir to combine.


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