Potato Salad

Although, potato salad is an American recipe, I see many Filipinos preparing this dish at parties. Most of the time, however, it doesn’t taste and look the way it should be. Here, is a simple and quick recipe for you to try.


4 lbs russet potatoes
3 large hard-boiled eggs
1/2 c mayonnaise
1/2 c teaspoon celery seed (optional)
1 tsp dry mustard (optional)
1/2 tsp ground pepper
3 tbs cider vinegar
3 stalks celery (chopped finely)
1 red bell pepper (diced)
1 med. onion (finely diced)
3 scallions (thinly sliced)
1 tsp paprika

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tbs salt. Lower heat and simmer until potatoes are tender. Drain into colander. Peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar and set aside.

2. Take two hard-boiled eggs, peel and cut into 1/4-inch dice. Add mayonnaise, celery seed, mustard, 2 tsps salt, and black pepper in a large bowl and whisk to combine. Add potatoes to mayonnaise mixture. Add celery, red pepper, onion and scallions. Mix well. Chill in the refrigirator for 30 minutes before serving. Garnish with the third egg cut into 1/4-inch thick rounds and paprika.

Variations: You may also use pickle relish and mustard while skipping the scallions and red bell pepper. Not sure with other Filipinos out there, but I like mine with lots of mayonnaise!

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