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Kansas City’s – Best Potato Salad Recipe

Kansas City’s – Best Potato Salad Recipe
Kansas City's Best Potato Salad Recipe
Prep time
Cook time
Total time
  • 2 lbs. gold or red potatoes
  • ¼ C red wine vinegar
  • ½ t salt
  • ¼ t pepper
  • ½ C mayonnaise
  • 3 hard cooked eggs, chopped
  • ½ C celery, diced fine
  • ¼ C sweet pickle, diced fine
  • 2 T minced fresh flat leaf parsley
  • 3 T minced red onion
  • 2 t Dijon mustard
  • Garnish with sliced green onions
  1. Mix salt, pepper and red wine vinegar in a measuring cup and set aside.
  2. Mix Dijon mustard with mayonnaise until well combined in a 2 cup measuring cup
  3. Stir in eggs, celery, pickles, parsley and red onion and let flavor combine while you cook the potatoes.
  4. Wash then cut potato's into ½ inch cubes with the skins on
  5. In a heavy bottom pot add potatoes and cover with water by 1 inch
  6. Cook over medium heat stirring infrequently until tender
  7. Drain the potatoes and place in a large mixing bowl.
  8. Toss gently with the vinegar mixture
  9. Allow the potatoes to cool for 20 minutes in the refrigerator for 20 minutes
  10. Add dressing from the other measuring cup and fold to combine
  11. Serve within 24 hours

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Review Overview

ease of preparation and cooking
availability of ingredients
specialized cooking utensils required


This potato salad is so tasty. I have brought it to many picnics careful to keep it cooled as it will turn on you fast if you leave it out too long.
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