Wednesday, May 18, 2011


My Aunt Beulah told me years ago that the secret to a good potato salad is lots of eggs. She said that it adds a richness to the potato salad. I have to say that I agree with what she told me. I love eggs anyway so it was a soft sell on my part.

I use a secret ingredient that I did not show in the ingredients picture. It's a seasoning called "Everglades Seasoning Cactus Dust". It is a wonderful seasoning that is made in Sebring, Florida. In fact, their company is providing a gift for our blog to giveaway. We will be announcing that giveaway on Monday, May 23rd. Be sure to watch for the announcement.

Another thing most of you will probably notice is that I do not use relish in my potato salad. That is a personal choice. I simply don't like pickles. Please feel free to add relish to taste if you enjoy it.

For the challenge, I cut the recipe in half since it's just me and Mom eating it.

**NOTE** I apologize for the poor pictures. It seems as if my pictures are getting worse. I need a new camera!!!


5 lbs potatoes
1 - 1.5 cups of mayo
1 small sweet onion
6 eggs, hard boiled
4 TBS of yellow mustard
2 tsp of salt
1 tsp of pepper
1 TBS of garlic powder
1 TBS of Everglades Seasoning Cactus Dust
1 tsp of Carribean Jerk seasoning

Ingredients used in recipe. (minus the secret ingredient)

Peel, dice and boil potatoes until fork tender. (Using my favorite knife from Pampered Chef. It has a lifetime warranty).

Drain potatoes and let them cool for a few minutes. Add remaining ingredients except hard boiled eggs. Mix to coat evenly. Peel hard boiled eggs carefully. Chop 5 of the eggs into pieces reserving 1 egg for later use. Mix into potato salad until evening distributed. Add more mayo if necessary. Add any more seasonings to taste, if needed. Cut the 1 remaining egg into slices. Lay on top of the potato salad. Sprinkle top with Everglades Seasoning (or paprika). Cover and chill in fridge until ready to eat.


The first time you make this, follow the directions to a "T". Then you can
switch things up the next time, if you would ever want to change it, it's THAT
good. I was floored the first time I put this dish in my mouth. You will be too.
Being that I dislike anything diet or low-fat, I've changed a few things to make
it my own, like using Miracle Whip and adding the egg yolks. BUT I highly
recommend not skimping and leaving anything out. It all just works so well
together. The only recommendation I can make for your first time making this is that if your family members can REALLY eat, you may want to double or triple the recipe. Once you taste it, you'll know why...



4 cups red potatoes -- peeled and cubed
14 1/2 ounces chicken broth -- fat free, sodium reduced
2 tablespoons cider vinegar
3/4 cup celery -- finely diced
1/2 cup green onions, whole -- finely diced
2 eggs, hard-boiled -- whites only, coarsely chopped
1 tablespoon minced fresh parsley


1/2 cup mayonnaise or Miracle Whip
1 tablespoon Dijon-style mustard -- coarse grain
1 tablespoon sweet pickle relish
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon celery seed

Ingredients used in recipe:

In medium saucepan combine potatoes and chicken broth. Bring to boil over
medium heat. Cover and cook about 10 minutes or until tender. Drain and save
cooking liquid to use for soup.

Chop veggies.

In large bowl toss hot potatoes with vinegar.

In second large bowl, mix together dressing ingredients.

Add cooled potatoes, together with remaining salad ingredients. Toss to combine. Chill before serving.

Who won the challenge for Best Potato Salad?
Her Way
His Way free polls


  1. gotta go His way. All the greens make for a much better aray of taste. Otherwise I feel terrible eating a potatoe and mayo glob. haha.

  2. Happy weekend! Don't forget to come over and share a recipe at Savory Sunday!!