Eggs/ Gluten Free/ Potatoes/ Salads

Betty’s Potato Salad

Betty's Potato Salad ~ The Complete Savorist

 I’m in heaven! Absolute heaven.  My grandmother has flown in from sunny Southern California to snowy Logan, Utah.  I’ve never seen a person so excited by the snow falling.  She’s never visited me before while it has snowed.  Glad I could provide her with some cheap entertainment.  I suppose I reacted in a much similar way when I moved to Utah a decade and a half ago.  Now, I just roll my eyes and question why I ever left SoCal.

Since I had her here, I thought I should put her to work in the kitchen and make some of her food that I love so dearly.  She agreed to make potato salad, which just thrilled me to no end.  I can make it according to her specifications, down to the tee and while it will tastes fantastic, it still does not taste 100% like hers.  I guess it just needs her touch.

I asked her to write the post, being her recipe and all, but she declined.  So you get me again.  She’s been making this potato salad since before I was born. Several times a year this dish will grace her dining or outside buffet table. This is one dish that she knows she has to squirrel a bit away in another bowl and hide it in the fridge because there be none left by the end of the meal.  I hope you enjoy this as much as my family does.
Close up of Betty's Potato Salad ~ The Complete Savorist
Eggs Garnished Betty's Potato Salad ~ The Complete Savorist

Betty's Potato Salad

Author: Michelle


  • 6 medium red potatoes
  • 7 green onions (both white and green parts)
  • 3 sweet pickles or 5 sweet gherkins; chopped
  • 6 large hard-boiled eggs (5 in the salad, 1 for garnish)
  • 2 tsp fresh parsley; finely chopped
  • 1/4 tsp celery seed
  • 1 cup mayonnaise +/-
  • Salt/Pepper; to taste
  • Paprika (optional)


  1. In a large pot, boil potatoes with skins on.
  2. Boil until fork tender.
  3. Peel the skins off the potatoes, cube them and add them to a large bowl.
  4. Cube five of the hard-boiled eggs, reserving the sixth for garnishing.
  5. Add the eggs to the bowl.
  6. Add the sliced green onions, chopped parsley, chopped sweet pickles/gherkins, and celery seed to the bowl. Mix gently.
  7. Salt and pepper the mixture to taste.
  8. Slowly fold in the mayonnaise a bit at a time until you reach the desired consistency, about one cup.
  9. Garnish the salad with the remaining hard-boiled egg.
  10. Slice or cube it and place it on top. Sprinkle with paprika if desired.
  11. This tastes great served warm or chilled.
  12. Note: Grandma says Best Foods Mayonnaise is the only one to use.

A bite of Betty's Potato Salad

Betty's Potato Salad ~ The Complete Savorist

Thank you for sharing!

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  • Reply
    Selma @ Selma's Table
    June 29, 2014 at 10:40 am

    Michelle, I know that this happened some time ago, obvs, but I just wanted to say how lovely this post made me feel. Your gran sounds just wonderful and her potato salad is just the thing to serve with a barbecue or cold roast chicken in this hot weather. Thanks for sharing this one over on SOF!

  • Reply
    July 1, 2014 at 8:51 pm

    Selma, thank you for taking the time to come by. My grandma is wonderful. Just got off the phone with her as a matter of fact. This salad is perfect any way you want to serve it.

  • Reply
    Joanne T Ferguson
    April 4, 2015 at 8:43 pm

    Looks and sounds delicious! Love potato salad!

    • Reply
      April 4, 2015 at 10:12 pm

      Thank you Joanne! It’s a family favorite.

  • Reply
    May 24, 2015 at 3:49 pm

    4 stars
    This sounds like the potato salad I’ve been looking for without mustard- can’t wait to try it…

    • Reply
      May 24, 2015 at 10:21 pm

      This is my family favorite. I hope it is the exact one you have been looking for.

  • Reply
    June 20, 2016 at 4:05 pm

    where do I find best foods mayo?

    • Reply
      Michelle De La Cerda
      June 20, 2016 at 4:27 pm

      It’s at all major stores out in the west, the middle and eastern parts of the US, Best Foods is known or packaged as Hellman’s Mayo.

  • Reply
    Loaded Bacon Cheddar Baked Potato Salad - The Complete Savorist
    May 3, 2019 at 1:44 pm

    […] plenty of potato salads over the years. I’ve shared three of them there. I’ve shared my Grandma Betty’s, a rustic Italian, and a simple or basic version. Now it was time to go a bit over the top, and I […]

  • Reply
    December 17, 2020 at 5:13 pm

    The recipe picture looks yellow like it has mustard, but none is listed. What in the recipe makes it look yellow?

    • Reply
      Michelle De La Cerda
      December 17, 2020 at 10:32 pm

      Really bad photography skills! This was one of my early posts before I knew what I was doing. Bad lighting.

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