Betty Boyanowski's Potato Salad
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Betty was the winner of our 2010 Potato Salad Contest
  • 5lbs Idaho potatoes
  • 1/4 cup chopped vidalia onion
  • 1/4 cup chopped celery
  • 2 small broccoli florets, chopped fine
  • 7 hard boiled eggs and 1 more for garnish
  • 1/4 tsp French's Yellow mustard
  • 1/4 tsp Dijon mustard
  • 1 cup Hellman's mayonnaise
  • 1 tsp salt
  • 1/2 tsp pepper
  • dash of paprika
Peel potatoes and cut into cubes, place in pan cover with water and boil until still firm but soft. Drain well and put back in pan, cover and set on hot burner till dry, about two minutes. Shake pan 2-3 times to assure even drying.

Place potatoes in large mixing bow, place in the refrigerator and cool a few hours. In the meantime, peel and chop eggs until fine. Mix eggs, onion, celery, broccoli, salt and pepper gently into potatoes . Add 1 cup mayo and mix again. Add mustards to a tablespoon of mayo, blend and mix into potato mixture.

Betty's note: I like to leave the bowl in the fridge overnight with a layer of paper towels on top to absorb extra moisture. Stir before serving and decorate with sliced hard boiled egg and paprika

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