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Laura’s Potato Salad


Units Scale
  • 1 cup mayonnaise
  • 1 cup hard boiled eggs (about 4 eggs)
  • 1/8 cup sweet relish
  • 3/4 tsp. yellow mustard
  • 1/8 cup green onion, diced
  • 3/4 tsp salt
  • 1 Tbsp sugar
  • 2 1/2 pounds baked potatoes, peeled (approx 5 large) or peel and boil potatoes for approx 20 min
  • Bacon bits, if desired (can cook bacon and make bits or use Hormel real bacon bits)


  1. Mix mayo, relish, mustard, salt and sugar. Then add potatoes, green onion, egg. Combine and refrigerate. Refrigerate at least 1 hour. Mix in bacon just before serving. Serves 8-10.


You can cook the potatoes and eggs in the Instant Pot if preferred. Pour 1 ½ cups water in the Instant Pot inner pot. Add the trivet and then place a steamer basket to the pot.  Put the potato pieces in the steamer basket and set the eggs on top of the potatoes Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook at high pressure for 4 minutes. Allow potatoes to cool before mixing in the salad.

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