Real Recipes From Real Home Cooks ®

confetti potato salad

Recipe by
Renée G.
Uptown, AR

This festive, colorful, salad - made with white and sweet potatoes - tastes as good as it looks. The mild, simple, dressing enhances the salad, especially if you can refrigerate it overnight, but a couple of hours will still be good.

yield serving(s)
method Stove Top

Ingredients For confetti potato salad

  • 3 ½ pounds white potatoes
  • 3 ½ pounds sweet potatoes
  • 1 bunch green onion, sliced (both white and green parts)
  • 7 hard-boiled eggs, chopped
  • ½ cup purple onion, chopped
  • ½ cup celery, chopped
  • ½ cup pickles, chopped
  • 4 ounce jar pimentos, diced
  • 1 cup mayonnaise
  • ¼ cup mustard
  • 2 teaspoons salt
  • ¼ teaspoon pepper

How To Make confetti potato salad

  • 1
    Wash potatoes and place whole in large pot. Cover with water, bring to a boil, reduce heat and cook until tender, about 35 minutes, but check with skewer to be sure they are cooked through.
  • 2
    Remove potatoes from boiling water and place on towel and allow to sit on kitchen counter until room temperature.
  • 3
    Peel potatoes and cut into small cubes; place in large bowl. Chop the hard boiled eggs and add to the potatoes.
  • 4
    Add sliced green onions chopped purple onions, celery, pickles and pimentos. Toss gently.
  • 5
    In small mixing bowl, add the mayonnaise, mustard, salt, celery seed, and pepper. Mix well. Pour over and gently fold in to the potato mixture.
  • 6
    Cover and refrigerate for a couple of hours before serving so flavors can get familiar with each other.
  • 7
    Ready to serve – give it another gentle stir and watch the bowl empty as if by magic.
  • 8
    If you are lucky enough to have leftovers – Cover and keep refrigerated until time for Act II.

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