Potato Salad


The following potato salad recipe comes from my aunt, Beverley P. Beverley is 81 years old and she's been making this recipe for as long as I can remember (I'm 60). Beverley always doubles it. I made it as stated below and it fed four people easily. Apparently, there's been green onion dip mix around for a long, long, long time!


  • 4 large red potatoes
  • 2 hard-cooked eggs, chopped
  • 1 dill pickle, diced
  • Green onions, sliced thin
  • 1 tsp chopped parsley
  • Pepper to taste
  • Sauce
  • 1 cup mayonnaise
  • 1 pkg green onion dip mix (Laura Scudders)
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tsp prepared mustard
  • 1 tbsp cider vinegar



  1. Cook potatoes with the skin on until tender-firm, not mushy. Let potatoes cool and then peel and dice. Add eggs, pickle and green onions to potatoes. Sprinkle parsley and pepper over potato mixture.
  2. Blend all sauce ingredients and pour over the potato mixture. Toss lightly to coat evenly. Chill.