Picnic Potato Salad

Carol Perricone


My mom did not make potato salad, but I became totally obsessed with it, I loved it so much.

But it had to be simple, and basic. I found my recipe on a jar of Hellmans Real Mayonnaise, and I tweaked it until I got it just right.

As a result, I have been making this recipe "forever" and bring it to every party, BBQ, and affair I go to at the request of the hostess.

The best part about this recipe is I have added dill pickles, sweet pickle relish, sliced green olives, and pickled beets too. It still tastes delicious! The beets were a surprise hit!! Enjoy!

Featured Pinch Tips Video

★★★★★ 2 votes
a crowd
20 Min
25 Min
Stove Top


1 1/2 c
2 1/2 Tbsp
white vinegar
2 tsp
2 tsp
1/4 tsp
black pepper
6 c
cubed, cooked, peeled potatoes (8-10 medium )
1 c
chopped celery
1/2 c
chopped onion
hard cooked eggs, chopped
hard boiled egg, sliced for garnish


Step 1 Direction Photo

1Gather ingredients.

Step 2 Direction Photo

2Place potatoes in a large pot, bring to a boil, and let cook for 20-25 minutes, until they are tender. Drain potatoes, and let cool.

Step 3 Direction Photo

3When the potatoes are cool, peel and cube them into bite sized pieces.

Step 4 Direction Photo

4Meanwhile, in a large bowl, mix mayonnaise, white vinegar, salt, sugar, and black pepper until smooth.

Step 5 Direction Photo

5Add cooked potatoes, celery, onion and chopped eggs. Toss to coat well.

Step 6 Direction Photo

6Garnish with sliced hard boiled egg, cover, and chill for 2 hours before serving. Enjoy!

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids