Here’s the potato salad you grew up loving. Make it with diced potato, sweet pickles, celery, chopped egg, and a good amount of mayonnaise.

Recipe by MyRecipes June 2010

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Credit: Antonis Achilleos; Styling: Stephana Bottom

Recipe Summary

cook:
10 mins
chill:
5 hrs
total:
5 hrs 30 mins
prep:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large pot; add cold water to cover potatoes by 1 inch. Bring to a boil and cook until potatoes are just fork-tender, 5 to 7 minutes; drain. Gently toss in a large bowl with 3 Tbsp. cider vinegar. Let cool slightly.

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  • Add onion, celery, pickles and eggs to bowl with potatoes and gently mix. In a small bowl, whisk mayonnaise, mustard, chives and remaining 2 Tbsp. cider vinegar. Season with salt and pepper. Pour mixture over potatoes and toss gently. Cover and chill for at least 5 hours.

Nutrition Facts

386 calories; fat 24g; saturated fat 5g; protein 7g; carbohydrates 34g; fiber 2g; cholesterol 100mg; sodium 499mg.
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