Potato Salad Packs a Punch

Justin Kelliher, Columnist

Potato salad is an awesome side dish or main dish for summer foods, and is a great choice for a summer cookout. Sometimes store bought potato salad can taste a bit funky, so a homemade option is always appreciated.

5 pounds potatoes, peeled & quartered
5 celery ribs, diced
4 large dill pickles, diced

2 Tbs dill pickle juice
6 or 7 eggs

1/3 cup of mayonnaise
2 Tbs mustard
1 Tbs ground black pepper
Lawry’s seasoned salt (or any other seasoned salt)

1 2.5 oz can black olives (optional)


  1. Place the potatoes into a large pot and add enough water so that it covers them completely.
  2. Cook on a rolling boil until potatoes are thoroughly cooked. Drain & set aside, but do not rinse.
  3. Meanwhile, in separate pot, boil eggs.  When done, cut into quarters & set aside.
  4. Mix celery and pickles in a large bowl.
  5. Add potatoes, eggs, mayonnaise, mustard, & pepper. Stir thoroughly.
  6. Add pickle juice and black olives. Stir again.
  7. Stir in salt to taste.
  8. Refrigerate until cooled.
  9. Serve.