Easy Potato Salad
3 (1)

Made it? Click to rate this recipe!
[Total: 1 Average: 3]

Easy Potato Salad


  • 2 cans diced whole or sliced canned potatoes
  • 7 boiled eggs
  • 1/4 cup milk (I use evaporated milk but cream, sour cream or even plain yogurt will work)
  • 1 cup salad dressing
  • 2 tablespoons mustard
  • 2 tablespoons sugar


  • Drain the potatoes very well, and rinse with cold water for several minutes to remove all the brine that was on them. Then let stand in a strainer for a while to get most of the moisture back off them.
  • Once dry cut the potatoes into bite sized pieces (not necessary if you used the diced canned potatoes) and place in large mixing bowl.
  • Boil eggs
  • Place 7 raw eggs in a kettle deep enough to be able to cover the eggs with water and be able to boil without boiling over the sides. Bring the eggs to a rolling boil then turn the temperature down so they keep boiling but low enough so they do not boil over. Boil the eggs for about 10 minutes. Then turn the burner off and cover them with a lid. Let stand until the water has cooled down then drain the water off them and rinse with cold water until they are cool enough for you to be able to handle them. Shell eggs and cut up into your potatoes.
  • Next mix in your salad dressing, mustard, sugar, milk.
  • If you like you can add some chopped onion and celery.
  • Add Salt and Pepper to your taste.


For easier shelling cut the eggs in half with a sharp knife and use a spoon to scoop out the egg. You will be surprised how easy they come out if you slide the spoon into the edge then roll it around the inside of the eggshell. It should pop right out for you. Be sure to check each half of the egg for any pieces of shell that you may have missed.

Leave a Reply