Spatulatta: Cooking 4 Kids Online

Find us on: 

Potato Salad Print E-mail

You can't have a picnic without potato salad.

Creamy Potato Salad rounds out the menu for backyard barbecues and buffets. It graces our family table for every family celebration: Communions, graduations, anniversaries. It's meant to be eaten at lunch or dinner. But don't tell anyone, it even shows up on the breakfast table once in awhile. Why not?

You'll need:

  • 6 medium potatoes
  • 1/2 teaspoon salt
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup chopped dill pickles with a little juice
  • 2 hard-boiled eggs (see our Perfect Boiled Egg recipe)
  • 1 or 2 teaspoons of stone-ground mustard
  • 1 cup mayonnaise
  • salt and pepper, to taste
  • fresh chopped parsley or dill (optional)
  • Paprika (optional)
  • A little help from an adult or older sibling


  • a Fork
  • A Colander
  • A butter knife
  • A big bowl
  • A big spoon
  1. Place the potatoes in a saucepan and put in enough water to cover them. Add the 1/2 teaspoon salt.
  2. Bring the water to a boil and cook the potatoes until tender. After the potatoes have been boiling for about 20 minutes, ask your adult helper test them with a fork. When the fork slides in easily, the potatoes are cooked through.
  3. You'll need some help because the combination of hot potatoes and boiling water can be dangerous. So ask for help to pour them into a colander. Let them drain and cool.
  4. While the potatoes are cooling, get the other ingredients ready. Have your dad (or whoever is helping you) chop the celery, onion and pickle. Meanwhile you can peel the egg and cut it with a butter knife.
  5. When the potatoes are cool, peel the skins off then use a butter knife to cut them into cubes about 3/4 inch big.
  6. Put the potatoes in a big bowl and add the chopped egg, celery, onion, and pickle.
  7. Now add the mayonnaise, mustard, You can add dill or parsley if you like.
  8. Using a big spoon, mix the ingredients. The trick is to mix everything evenly without mashing the potatoes too much. So we suggest a kind of flopping motion rather than a stirring motion. Dig down to the bottom of the bowl and flop the potatoes onto the other ingredients. Keep going until all the potatoes are coated and the pickles are scattered evenly throughout the salad.
  9. Give your salad a taste and add the amount of salt and pepper that suits you.
  10. To make your salad look neat you can use a piece of paper towel to wipe the edge of the bowl and sprinkle on a little paprika for garnish.