Hot Potato Salad

Hot Potato Salad

Because of a really bad incident in WWII with my grandfather’s unit involving some bad potato salad and several resulting deaths, my family members have never been big potato salad eaters.

Apparently, I made this recipe up because it is made and served right away, avoiding any bad spoilage issues.  My mom always made this dish to go with barbecued chicken.  It is the perfect flavor accompaniment for the tangy smokiness of the sauce.  She insists that I made the recipe up one night when she made BBQ chicken.  I honestly can’t remember that, and I can’t remember her ever not making it. But I’ve always been very active in the kitchen, so it’s possible that as a child I came up with the recipe.

It’s called “hot potato” salad because you make it warm and serve it warm, as a hot side dish as opposed to a cold salad.


6 good-sized potatoes
2 eggs
¼ cup finely diced onion
1 large dill pickle
3 TBS mayonnaise
3 TBS yellow mustard
2 tsp Kosher salt, divided
½ tsp fresh ground pepper


brush to scrub potatoes
sharp knife and cutting board
large pot
measuring cups/spoons


Scrub  the potatoes really good – you’re not going to peel them.

Wash the eggs, too, because you’re going to put them in with the potatoes.

Finley dice the onion and the pickle.  I use my onion dicer for both of them.


When I plan this dish, I use one potato per person.  This typically stretches into more servings than that, but that’s how I suggest you figure it, because people are usually surprised as to how much they love this dish, and often come back for more.

I used 6 potatoes, because I had company coming over for dinner.  I’m going to call this 8 servings, but we had 3 adults and 2 kids, and 3 toddlers and barely had any leftovers.

Put the diced potatoes in the pot.

Add the eggs.  Cover with cold water.  Add 1 tsp salt.

See all of the starchiness in the water?  I washed the potatoes and scrubbed them thoroughly.  This is just potato starch, and is really good in which to cook the potatoes.  Don’t rinse them and drain them again, thinking that it’s bad.

Also, on a side note: I put the eggs with the potatoes because they’ll pretty much take the same amount of time to cook.  I’m sure I’ll get a dozen emails about how unsafe this is.  The eggs were washed as thoroughly as the potatoes.  If you’re not comfortable cooking the eggs with the potatoes, use a separate pan.  Cover them with cold water, bring to a boil, and boil for 10 minutes.  Drain and cool until you can handle them without burning your hand.

Returning to this recipe: Boil until the potatoes are fork-tender.  About 12 minutes.  Remove from heat and drain.

Return the potatoes to the pan and fish out the eggs.  Cool the eggs off with cold water just until you can handle them safely.

Put the onions and pickle into the pot with the potatoes.  Add the mayonnaise and mustard.

Dice the eggs.  I use an egg slicer, slice them one way, turn them 90 degrees, and slice them again.  I’m sorry – I forgot to take pictures.  Add them to the potatoes along with 1 tsp salt and the pepper.

Stir until thoroughly combined.

Serve hot.


8 servings

Very high in vitamin C
High in dietary fiber
High in potassium
High in vitamin B6
Low in saturated fat

The salt and pepper measurements are relative depending upon the size of the potatoes.  Do a taste test and add more as needed.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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