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Homestyle Potato Salad

Homestyle Potato Salad

Libby with Lemony Thyme
Course Salad
Servings 15 -18


  • 5 lbs. Yukon Gold Potatoes
  • 12 eggs
  • 1 large Vidalia or Sweet onion diced
  • 1 scallion thinly sliced for garnish
  • leafy lettuce for serving bowl

For the dressing...

  • 2 cups mayonnaise
  • 1 cup ranch dressing
  • 8 oz. sour cream
  • 1 1/2 tsp. Tony Chachere's Creole Seasoning


  • Boil whole unpeeled potatoes, until tender. Stick a fork in them, if they fall off immediately they're done. Cool slightly, then gently peel skins away. Cut potatoes into cubes and place in a large mixing bowl.
  • Hard boil eggs, then peel. Reserve one egg for garnish. Dice remaining eggs, add to potatoes.
  • Microwave diced onion in 2 Tbl. water for 2 minutes. Drain, then add to the potato/egg bowl.

For the dressing...

  • Combine all dressing ingredients in a small mixing bowl until well blended. Then fold into the potato mixture, stirring until coated well.
  • To serve, line serving bowl with leafy lettuce leaves. Scoop in potato salad. Garnish with sliced hard boiled egg, scallions and a sprinkle of cajun seasoning.


For a low-carb version of this Homestyle Potato Salad, substitute steamed Cauliflower in place of the potatoes. Cauliflower 'Potato' Salad is delicious.