Jana's Corner & One and Done Recipes

This classic potato salad recipe has been a family favorite for years, lovingly crafted by my husband, Jim. It’s the perfect blend of creamy, tangy, and savory flavors, making it an ideal side dish for any occasion. Whether it’s a summer barbecue, a picnic, or a family gathering, Jim’s Potato Salad always hits the spot.

Ingredients

• 3 pounds medium russet potatoes, peeled and cubed into roughly 1-inch pieces
• 10 hard-boiled eggs (6 roughly chopped, 4 reserved for slices on top)
• ½ cup chopped red onion
• ¾ cup sliced green onion (½ cup for the dressing, ¼ cup reserved for the top)
• 1 ¼ cups Hellmann’s Real Mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon salt (plus ½ teaspoon for the water)
• 1 teaspoon coarse black pepper

Instructions

1. In a large saucepan, place the cubed potatoes and enough water to cover them, adding ½ teaspoon of salt. Bring to a boil, then reduce heat and simmer for about 8-10 minutes until just tender. (Tip: Pull out the largest piece and smash it with a fork. It should mostly smash through but still be slightly firm.) Drain well and cool slightly.
2. Meanwhile, in a large mixing bowl, combine the mayonnaise, mustard, red onion, ½ cup green onion, salt, and pepper to make the dressing.
3. Add the slightly cooled potatoes and roughly chopped eggs to the dressing. Toss lightly, taste, and adjust salt and pepper as needed (it will need more salt!).
4. Transfer to a decorative bowl, arrange the sliced eggs on top, and sprinkle with the reserved green onions and course ground black pepper for color.
5. Cover and chill for 6 to 24 hours.