Serves 4-6

3 large Russet Potatoes

6 large Eggs, hard boiled & chopped

¾ Tbsp Acme Superior Salt Mix

3 Tbsp Yellow Prepared Mustard

¾ cup Mayonnaise (any style including vegan)

½ tsp Black Pepper, freshly ground

Optional items:

½ cup Celery, chopped

1 Tbsp Parsley, chopped

¼ cup Onion, chopped

¼ cup Pickle, chopped finely or relish Dill or Sweet

1 tsp Hot Sauce

We have had this recipe in the family for more than 35 years. It is so adaptable to a crowd, if you want to offer the additional items in containers on the side, so people can enjoy the salad their way, or serve the simple version alone and know you will be able to please almost everyone.

Step 1

Bring a large pot of salted (ok to use Acme here too) water to a boil. 

Step 2

Add whole, unpeeled potatoes and cook until tender, about 15 to 20 minutes. Drain, cool, peel and dice.

Step 3

In case you need instructions for hard boiled eggs – Place cold eggs in a saucepan and cover with cold water. Over medium heat, bring the pot to a boil. As soon as it begins to boil, remove from the heat and cover with a lid. Let stand in hot water for 12 minutes. Remove from the hot water, allow to cool (you can run cold water over them for a few minutes to help speed up cooling). Once cool, peel and chop the eggs. (Hint: you can use an egg slicer just put the egg in and after the first slicing, turn the egg ¼ turn and slice again.)

Step 4

In a large bowl, combine potatoes, eggs, Superior Salt Mix, mustard, mayonnaise, pepper and any of the additional items you would like from above. Mix together well and taste. You may need to adjust to your personal taste, often potatoes need more salt than you would think, try a little of the Acme Salt first, then mustard and then mayonnaise.

Step 5

Refrigerate until chilled. Best if you can make it one day ahead to allow the flavors to come together.