garden potato salad
(1 RATING)
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.
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prep time
cook time
method
Stove Top
yield
10 serving(s)
Ingredients
- 2 pounds potatoes (i use the red potatoes - usually 8 or 9)
- 1 1/2 cups mayonnaise or salad dressing
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium celery stalks, chopped (about 1 cup)
- 1 medium onion, chopped (about 1/2 cup)
- 4 - hard boiled eggs, chopped
How To Make garden potato salad
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Step 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!
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Step 2Prepare and cook potatoes; cool slightly and cut into cubes (about 6 cups)
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Step 3Mix mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
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Step 4Add potatoes, celery and onion; toss to coat.
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Step 5Stir in eggs (and radishes, cucumber and bell pepper if you use them).
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Step 6Cover and refrigerate at least 4 hours before serving. Garnish with tomato wedges.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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