Picnic Potato Salad

Picnic Potato Salad Recipe


Serves 10

Recipe from

Gooseberry Patch


10 redskin potatoes
1 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon prepared horseradish
2 teaspoons sugar
1 teaspoon salt
3 green onions, chopped
3 stalks celery, chopped
1/4 cup red onion, chopped


Pierce potatoes several times with a fork and place in a microwave-safe dish. Microwave on high setting for 10 to 12 minutes, until tender and cooked through. Set aside to cool. In a medium bowl, whisk together mayonnaise, vinegar, mustard, horseradish, sugar and salt. Mix in green onions, celery and red onion. Slice potatoes into one-inch cubes; carefully toss with mayonnaise mixture. Refrigerate until ready to serve.

Barbara Shultis , South Egremont, MA,

Church Suppers,

Gooseberry Patch

December 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note