Potato Salad

Heather Schatz


This recipe was written for me by my friend, L Concetta Graves, and it is by far the best potato salad I've had. I usually double the recipe because it so good. Super quick and easy, and tasty to boot!

★★★★★ 1 vote


1 1/2 lb
red or white potatoes, peeled and cubed
1 1/2 c
1 Tbsp
white wine vinegar
1 Tbsp
yellow mustard
1 tsp
1/4 tsp
freshly ground pepper
1 c
celery stalks, finely chopped
1/2 c
onion, finely chopped
1/2 c
carrot, finely chopped
1/2 c
red, orange, or green pepper
couple of sprinkles of dill weed

How to Make Potato Salad


  • 1Place potatoes in 3qt saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25-30 min or until potatoes are tender; drain. Let stand until cool enough to handle.
  • 2Mix mayo, vinegar, mustard, salt and pepper in large mixing bowl.
  • 3Add potatoes, celery , onion, carrot and pepper; toss well. Cover and refrigerate at least 4 hrs to allow flavors to meld. Store in covered container in fridge.

Printable Recipe Card

About Potato Salad

Course/Dish: Potato Salads
Other Tag: Quick & Easy