Justin Wilson Looking Back: Picnic Potato Salad

Serves 15-20 people


For the Salad

  • 5 pounds of potatoes, peeled, cut up, boiled in water to cover until tender, and drained
  • 4 extra large hard-boiled eggs, chopped
  • 1 cup of chopped celery
  • 1 1/4 cups of chopped onions
  • 1 cup of chopped dill pickles
  • 1 cup of pimiento-stuffed green olives, drained and chopped
  • 1 cup of chopped black olives
  • Salt to taste

For the Dressing

  • 2 tablespoons of olive oil
  • 2 cups of mayonnaise
  • 2 tablespoons of horseradish sauce
  • 3 tablespoons of mild picante sauce


Mix all the salad ingredients together really well in a large mixing bowl.

In a medium-sized mixing bowl, beat the olive oil into the mayonnaise, then beat in the horseradish. Stir in the picante sauce. Pour the mixture over the salad ingredients and toss until evenly coated.

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