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



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  • 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


  1. Place 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.
  2. Mix mayo, vinegar, mustard, salt and pepper in large mixing bowl.
  3. Add 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

Show 2 Comments & Reviews

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