There is nothing better with a delicious BBQ than homemade potato salad The creamy texture of the soft cooked potatoes and the crunchy fresh veggies to bring the meal together Brittny always asks me for this recipe during the summer months, now she won’t need to cause here it is Magee 😉


  • 8 Large Russet Potatoes (washed, peeled and cut into 1″cubes)
  • 5 Mini Sweet Peppers Diced (I buy the multi colored ones)
  • 1/2 Small Sweet Vidalia Onion Diced
  • 3/4 Cup of Carrots sliced thin
  • 2 Celery Stalks Sliced Thinly
  • 4 Radishes Washed, Peeled & Diced
  • 4 Cloves of Garlic Crushed
  • 1-2 Cups of Hellman’s Mayonnaise
  • Season Salt
  • 3 Hard Boiled Eggs Sliced (optional)



  1. Put your diced potatoes into a pot and cover with hot water
  2. Add your crushed garlic to the potato water
  3. Cook on medium high for about 20-30 minutes or until your potatoes are almost fork tender but not falling apart
  4. Drain your potatoes and let them cool for about 15 minutes
  5. After they’re cooled add the potatoes to your salad bowl and mix in 1 cup of the mayonnaise
  6. Sprinkle lightly with the season salt and mix in well
  7. Add all of your fresh veggies stirring until combined
  8. Add more mayonnaise to your taste, remembering that it soaks into the potatoes as they cool
  9. Add your sliced hard boiled eggs to the top if you want to have them
  10. Cover the top lightly with more of the season salt
  11. Cover and refrigerate for a couple of hours before serving




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