George Ray's Potato Salad

Presented by: George Ray, Seattle


  • 5 pounds potatoes, peeled and boiled, cut up into chunks
  • 4 bunches green onions, cleaned and cut into small pieces
  • 3 bunches radishes, sliced thin
  • 6 eggs, boiled and cut up
  • 3 heaping teaspoons mustard
  • 32 ounces real mayonnaise
  • salt
  • celery seed


Cook potatoes, cut up and add onions, radishes and eggs. Add mayonnaise and mustard, salt and celery seed (be generous with the celery seed). Mix well. Add more celery seed to the top of the salad.

A roaster pan works great for mixing, and if the salad is for a picnic, just leave it in the roaster, and serve it from there.


Does 'real' mayonnaise refer to homemade mayonnaise?
This is basically the same potato salad that I make except I add celery. Also, I steam the potatoes rather than boiling for better texture, and taking a page from my mother-in-law's book, I mash the boiled egg yolks and add them to the dressing.
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What no chopped celery in this potato salad? Also I think it needs more mustard for my taste...otherwise good...
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