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Jayne's Potato Salad

This recipe first showed up in our family recipe book, "I'm Thinking Jam." But when my daughter-in-law Jayne follows a recipe, it becomes her own, every time.

Ingredients

  • 6 potatoes baked in skin, cooled, cubed and salted
  • 6 hard boiled eggs sliced or cubed
  • 1 cup cheese cubed
  • 1 cup celery chunked
  • 6 green onions diced
  • 1 cup crunchy bacon pieces
  • 6 radishes sliced

Dressing

  • 2 cups mayonnaise
  • 1 tsp prepared mustard
  • 1/2 tsp dry mustard
  • 1/2 tsp salt
  • 1 1/2 cups sour cream
  • pepper to taste
  • 1/2 tsp celery seed
  • 1/4 cup vinegar
  • 1/2 cup sugar

Instructions

  • Mix the dressing ingredients. I should give you a head's up that Jayne may or may not use fancy mustard, flavored vinegar and/or Tony's Cajun salt. Among other surprises that she pulls out of her chef's hat. But even if you follow the recipe as is, it will be delicious, because my niece Lindsey chose it for the family cookbook.
  • Pour the dressing over the huge bowl of salad ingredients and stir gently. Let it mingle and grow flavor for a few hours in the refrigerator.