Patti LaBelle's Potato Salad

patti labelle famous potato salad recipe in a bowl

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5 from 4 votes

Make Patti LaBelle's famous red Potato Salad in four simple steps using this easy tutorial.

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 215kcal

Ingredients

3 lbs red potatoes + 1 tbsp sea salt for boiling
4 large eggs hard boiled
1 cup red onion finely chopped and diced
1 cup green bell pepper finely chopped and diced
1 cup celery stalks finely chopped and diced
2 tsp celery seed
⅔ cup mayo
3 tbsp sweet relish
1 tsp sea salt
½ tsp black Pepper

Toppings

2 large eggs hard boiled
1/8 tsp paprika or more for the top

Instructions

Add the red potatoes and 1 tbsp of sea salt to a large pot. Cover the potatoes completely with water.
Bring the pot to a boil over high-heat. Once boiling, reduce the heat to medium-low. Cook covered until the potatoes are tender (about 20-25 minutes)
Drain the potatoes and run cold water over them to cool them down quickly.
Peel the potatoes and cut them into bite sized chunks
Add the potatoes and remaining ingredients to a large mixing bowl
Gently mix until all of the ingredients are incorporated.
Top with the remaining sliced eggs and a few dashes of paprika.
Cover and refrigerate for at least 2 hours to give the flavors a chance to meld together.

Notes

This recipe was adapted from Patti LaBelle's cookbook. The ingredients are the same as her recipe, but the instructions have been updated for clarity.

My Top Tips

Make sure the potatoes are cooked: Boil your potatoes until they are tender. The skin should almost fall off when you peel it.
Add more mayo for a creamier finish: I personally prefer to have a creamy potato salad. If that’s the same for you, then you might want to add more mayo.
Salt and pepper to taste: just like you can add more mayo to fit your preference, you can also add as much or as little salt and pepper. I give suggestions in the recipe card below.
The toppings are optional: this recipe includes a few dashes of paprika and hard boiled eggs as toppings. These are mostly for presentation and not really flavor. So, you can omit those if you wish.

Nutrition