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!


★★★★★ 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
  • 4
    hard cooked eggs, chopped
  • 1
    hard boiled egg, sliced for garnish

How to Make Picnic Potato Salad


  1. Gather ingredients.
  2. Place 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.
  3. When the potatoes are cool, peel and cube them into bite sized pieces.
  4. Meanwhile, in a large bowl, mix mayonnaise, white vinegar, salt, sugar, and black pepper until smooth.
  5. Add cooked potatoes, celery, onion and chopped eggs. Toss to coat well.
  6. Garnish with sliced hard boiled egg, cover, and chill for 2 hours before serving. Enjoy!

Printable Recipe Card

About Picnic Potato Salad

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

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