Salad Recipes

Potato Salad recipe

A classic side dish perfect for backyard barbecues or weeknight dinners, this potato salad pairs well with just about any traditional American dish. Make the night before and refrigerate to let the many savory flavors meld into a perfect crunchy, zesty and hearty salad.

Ingredients:

  • 4 hard boiled eggs, diced
  • 4 large russet potatoes
  • 1 ½ cups of mayonnaise
  • ½ cup of green onion, diced
  • ½ cup of sweet relish
  • 2 oz of pimentos, diced
  • 1 tablespoon of mustard
  • 1 ½ teaspoons of salt
  • 1 teaspoon of celery seed
  • ½ teaspoon of garlic salt

Directions:

  1. Bring a large pot of salted water to a boil. Boil whole, unpeeled potatoes until just tender and easily pierced with a fork.

  2. Set aside until cool enough to handle. Peel and cut into 3/4-inch chunks.

  3. In large bowl combine mayonnaise, onion, relish, pimientos, mustard, salt, celery seed, and garlic salt. Stir to combine.

  4. Add potatoes and eggs. Toss until evenly combined and transfer to an airtight container. Refrigerate 4 hours or overnight. Serve cold.

Author: Catherine Herzog.

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Reviews and Comments:

Potato Salad Review by Bev on January 16th, 2012:

Very good and easy, could use a little sweet pickle.

Reply by Nancy on August 14th, 2013:

Did you put pickle relish in it?

Conversions
1 ˝ cupsabout 355ml (354.885 mililitres based on 236.59 mililitres in a US cup)
˝ cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)
2 ozabout 57g (56.699 grams based on 28.3495 grams in an ounce)

Data:

Published: August 29, 2006
Average rating of 4.00 stars based on 1 reviews.
Summary: A classic side dish perfect for backyard barbecues or weeknight dinners, this potato salad pairs well with just about any traditional American dish. Make the night before and refrigerate to let the many savory flavors meld into a perfect crunchy, zesty and hearty salad.
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