When it comes to potato salads, I am extremely picky. This potato salad is the main reason I am so picky. My Dad has been making this potato salad for years and my whole family loves it. He always makes a big batch when we visit and we will eat it with dinners and lunches for days after (though, it usually doesn’t last for too long in our house :)). I think the reason I like my Dad’s potato salad so much is because it has big chunks of potatoes and not a ton of mayonnaise. I really hate it when potato salads have tiny pieces of potatoes that are drowning in mayo! This potato salad is very easy to make and doesn’t require a ton of ingredients. The celery and green pepper add color and a nice crunch. You can use regular mayo, reduced fat mayo, and even the reduced fat made with olive oil kind and it still tastes great!

My Dad’s Potato Salad


Serves 8-10

– 3 1/2 lbs. peeled Idaho potatoes
– 1/2 tsp. salt
– 1/2 tsp. black pepper
– 1 cup diced green pepper
– 1 cup diced celery
– 1/2 cup mayonnaise
– 4 hard-boiled eggs
– 1/2 tsp. paprika


1. Dice peeled potatoes into bite-sized cubes. Put into large sauce pan and bring to a boil. Cook for approximately 10 minutes* on medium heat. Drain cooked potatoes in a colander and let cool.

2. In a large bowl, add potatoes, celery, green pepper, salt and pepper, and mayonnaise. Mix together.

3. Slice hard-boiled eggs and place over the top of salad. Sprinkle with paprika. (This is really for presentation-sake. You can mix the eggs and paprika in with the rest of the potato salad if you would rather! That is usually what happens once we all dig in anyway!).

4. Refrigerate potato salad for at least 2 hours before serving.

*Notes: To this day, I still have a hard time with over-cooking my potatoes. You want them to be fork tender, but you don’t want to overcook them to the point where they fall apart when you put a fork in them.