Jun 162016

Everybody loves Natalie’s potato salad and the boys have all wanted the recipe, but it was never written down. Finally, I had Natalie make the salad and I stopped her at each step, measuring as we went. Forcing her to add the seasonings from measuring spoons rather than shakers was not pleasant, but I finally got the recipe down for posterity. (I have also adjusted this recipe a few times as the written-down amounts weren’t quite right. Make sure you taste as you add the seasonings! Here it is — enjoy!

Natalie’s Potato Salad
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Prep Time: 45 minutes

Cook Time: 20 minutes

Category: Barbecue, Picnic, Side Dish, Vegetable, Vegetarian

Author: Mark Karney


  • 2.5 lb. Red Potatoes or fingerling potatoes
  • 1 Medium Sweet Onions - Diced
  • 2 Cups Diced Celery
  • 2 tsp. Ground Thyme
  • 1/2 tsp. White Pepper
  • 1 Cups mayonnaise
  • 4 Hard Boiled Eggs, chopped fine
  • 4 Tbsp. prepared yellow mustard
  • 1 Tbsp. cider vinegar
  • Paprika
  • Salt (To taste)


  1. Wash and dice the potatoes, removing bad spots. It's really not necessary to peel red potatoes unless you are finicky about those sort of things.
  2. Boil the potatoes until cooked. Don't overcook or you will wind up with mashed potato salad. Cool the potatoes in cold water and drain.
  3. Chop the celery and onions fine.
  4. Boil the eggs, cool and chop fine.
  5. Mix everything together, adjusting the seasoning to your taste.
  6. When you are ready to serve, top with paprika
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