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  • Writer's pictureHeather

Grandma Ward's Potato Salad

Hungry for more? This recipes was featured in a podcast episode!


This family recipe was kindly shared with us by Chef Kiki Coll. The addition of black olives gives this potato salad a bit of a west coast flavour that we really enjoy. It's a perfect side dish for your next backyard BBQ!

Prep Time: 20 min

Cook time: 15 min + 2 hrs refrigerator time

Yield: 6 -10 servings


  • 3 lbs russet potatoes (6-7 medium)

  • 1 cup Miracle Whip (or mayo, as we used)

  • 2 tbsp sweet pickle juice

  • 1 tbsp mustard

  • 2 stalks celery, chopped

  • 1/2 medium onion, finely chopped

  • 4-5 small sweet gherkins, chopped

  • 3 hard boiled eggs

  • 1/2 cup large black olives, pitted and chopped

  • 1/4 tsp black pepper (to taste)

  • 1 1/2 tsp salt (to taste)


  1. Leave potatoes unpeeled, place in a large stock pot and cover with water. Bring to a boil, cooking 10-15 mins until tender but not mushy. Drain and allow to cool completely.

  2. When cooled, peel potatoes and cut into bite-sized chunks.

  3. Place potatoes in a large bowl, add onion and toss. Cover and refrigerate for one hour.

  4. Make the dressing by placing celery, two of the hard boiled eggs (chopped), gherkins and black olives in a medium bowl. Add Miracle Whip or mayo, mustard, pickle juice and salt and pepper, mix well.

  5. Pour dressing over the chilled potatoes and onions, gently tossing to coat. Once all the dressing has been added, slice the remaining hard boiled egg over top of the salad, cover and refrigerate at least 1 hour before serving.

Zhuzh it up!

This amazing recipe was written by Chef Kiki Coll's Grandma Ward.


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