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)
  • 4
    hard boiled eggs, chopped

How to Make Garden Potato Salad


  1. The 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!
  2. Prepare and cook potatoes; cool slightly and cut into cubes (about 6 cups)
  3. Mix mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
  4. Add potatoes, celery and onion; toss to coat.
  5. Stir in eggs (and radishes, cucumber and bell pepper if you use them).
  6. Cover and refrigerate at least 4 hours before serving. Garnish with tomato wedges.

Printable Recipe Card

About Garden Potato Salad

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

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