See the 5 Semifinalists Potato Salad Recipes

Boil potatoes until tender (but not mushy), let cool in the refrigerator for an hour. Add all other ingredients to large bowl and toss well to combine. Refrigerate until ready to serve.

Jan's Baked Potato Salad

Jan Graham
Olympia, Wash.


3 large Russet potatoes; baked, peeled and cubed
3-4 eggs, hard boiled; peeled & diced
2-3 radishes, finely chopped
4 green onions, chopped
2 tsps. dried dill
1 ½ c. mayonnaise
1 tsp. yellow mustard
Salt & pepper to taste


1. Place potatoes, eggs, onions, radishes, and dill in a bowl. Season with salt and pepper.

2. In a small bowl, mix mustard into mayonnaise. Combine with potato mixture. Adjust seasonings to taste. Mixture should be moist -- you may need to add more mayo.

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