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Potato Salad


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  • 2 lbs. peeled potatoes, cooked and diced
  • 6 eggs, cooked and diced
  • 2 Tbsp. dill pickle relish
  • 6 oz. American cheese (shredded)
  • 1 1/4 C. salad dressing
  • 1/3 C. sugar
  • 1 1/2 tsp. prepared mustard
  • 1 1/2 tsp. dry onion
  • 1 C. cream
  • 1/4 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. Watkins potato salad seasoning



Step 1

Cook potatoes whole, cool and dice after cooking. Cover eggs with cold water and bring to a boil. Cover and remove from heat and leave in hot water for 10 mins. Pour off hot water and cover with cold water; change water after 5 mins. and add more cold water to cool eggs properly. Mix salad dressing, dill pickle relish, sugar, mustard, onions, cream, paprika, salt, pepper and potato salad seasoning together. Add cheese. Refrigerate until eggs and potatoes have cooled. When eggs and potatoes are cool, dice and add to the dressing mixture, mix and enjoy.

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