• Georgia Chasen

October Potato Salad

Potato salad is all about proportions. So the ingredient list and measurements below should be adjusted as you put it together and taste and decide you need more eggs or less celery salt. This is an October salad because the sweet potatoes and paprika make it orange! Delicious.


8 potatoes: 2 russet, 2 sweet potatoes, 4 yukon gold

2 onions

1 bacon packet

3/4 head of a celery head

6 eggs

1 1/4 cup mayonnaise

1/4 cup dijon mustard

2 teaspoon celery salt

salt & pepper

juice from 1/2 of a lemon

1 teaspoon paprika


  1. Boil water and salt it.

  2. Peel and chop potatoes. I like to do the sweet potatoes first so they go into the boiling water first to cook a tiny bit longer. I'm into fairly small chunks of potato.

  3. When the potatoes are soft, pour into a strainer and run cold water on them. Put into the fridge to cool.

  4. Chop bacon slices into small pieces. Start to fry up.

  5. Chop onions into small pieces and add to the frying bacon. Once fully cooked, lift onto a paper towel to drain any remaining grease.

  6. Chop celery into small pieces.

  7. Boil eggs until they are just hard boiled. Cool under water, then peel and use a whisk to break up.

  8. Mix up your seasoned mayonnaise with the mustard, salt & pepper, lemon juice, celery salt and paprika. Once you approve of the taste, add in the bacon and onion.

  9. Use a big bowl to mix together the potatoes, eggs, celery, and mayo mixture. Taste and adjust any seasoning needs.

  10. Put back in the fridge to set the flavors.

  11. Enjoy with all manner of foods!

Cook and eat in good health!


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