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Martha's Potato Salad


Yummy creamy salad.

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  • 5 lbs. potatoes cleaned peeled and quartered 3 large onions 1 dozen eggs hard boiled cut into slices 1 Tbsp. pickle juice 1 Tbsp. sweet relish 1-2 cups mayo 1/2 cup mustard


Level of difficulty Average
Cost Average budget


Step 1

Boil quartered potatoes till soft. Drain. Let cool.

Step 2

Slice and chop onions and add to potatoes.

Step 3

Add rest of ingredients to the potatoes and onions and mix well.

Step 4

Refrigerate 2-4 hours.


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  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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