Best Ever Potato Salad


  • 4 pounds russet potatoes
  • 4 jumbo eggs, hard boiled
  • 4 slices cooked bacon, chopped
  • 2 1/2 cups mayonnaise
  • 4 green onions, finely chopped
  • Ad
  • 3 stalks celery, finely chopped
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon freshly ground white pepper
  • 1 teaspoon kosher salt


In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add bacon, mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

Makes 6 to 8 servings

By Jackie from Willits, CA


May 19, 20080 found this helpful

Sounds delicious, and I'd like to try it. Just need to clarify--do you mean dry mustard?

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