Garden Potato Salad

Garden Potato Salad Recipe

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Wendy Gardner


I've made this salad many times and my family loves it. I'm making it for our Father's Day BBQ on Sunday and will try to remember to take a picture.

★★★★★ 1 vote
Stove Top


2 lb
potatoes (i use the red potatoes - usually 8 or 9)
1 1/2 c
mayonnaise or salad dressing
1 Tbsp
white vinegar
1 Tbsp
yellow mustard
1 tsp
1/4 tsp
2 medium
celery stalks, chopped (about 1 cup)
1 medium
onion, chopped (about 1/2 cup)
hard boiled eggs, chopped


1The original recipe also calls for 1/2 cup each of thinly sliced radishes, cucumber and green bell pepper, and one tomato, cut into wedges. I do not add these ingredients because I felt it made the salad too watery, however, you can add them if you wish!
2Prepare and cook potatoes; cool slightly and cut into cubes (about 6 cups)
3Mix mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
4Add potatoes, celery and onion; toss to coat.
5Stir in eggs (and radishes, cucumber and bell pepper if you use them).
6Cover and refrigerate at least 4 hours before serving. Garnish with tomato wedges.

About Garden Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy