Becky Luigart-Stayner; Melanie J. Clarke
Yield
7 servings (serving size: 1 cup)

An all-American necessity at summer get-togethers and reunions, this creamy, old-fashioned potato salad uses pickle relish, eggs, and mustard.

How to Make It

Step 1

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add celery, onion, pickle relish, and eggs; toss gently.

Step 2

Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.

Ratings & Reviews

Awesome potato salad

Pina
May 30, 2015
I have made this two times in one week (both times to serve to company), and everyone was in agreement that it was so yummy! My husband kept going back for seconds. I will say that I use full fat mayo, add one more egg, and add a bit more celery (all are just personal preferences). I also top it with a bit of paprika to make it colorful. I don't think you'll regret  making this potato salad!

EllenDeller's Review

zellerhahn
July 11, 2013
Excellent potato salad, especially with creamy new red potatoes from the farmer's market. No changes except to add chopped Italian parsely and use chopped sweet pickle rather than relish. This makes a lot! I think there are more like 10 servings here.

lauribear's Review

Lducha1066
May 31, 2013
Don't change anything! It comes out perfect every time. This is my go-to recipe for summer potlucks and every time the bowl is practically licked clean. This is so much better than store bought but tastes equally indulgent.

NEglmm's Review

ErrikaBegins
August 09, 2014
My go to potato salad recipe.

carolfitz's Review

JeanneJ
June 01, 2013
No expensive add-ins, traditional flavor combos, pretty good. Followed ingredient list, using half red & half yellow potatoes and half whole grain & half dijon mustards but didn't follow the directions. Now we always cube potatoes first, then boil -- this is quicker & easier for us. When done, drained and tossed with vinegar & oil right away then let come down to room temp. Mixed the relish into the mayo dressing. Added the prepped veg to the potato bowl, dolloped the dressing on top, combined and put in fridge.

pdiana's Review

NEglmm
May 04, 2013
Quick and easy, omitted the mustard and hard boiled egg. Just enough balance of sweet and viegary taste

JeanneJ's Review

sah0048
May 18, 2012
Cooked as directed except used stone ground mustard. Excellent!

Laurie627's Review

lauribear
September 05, 2011
followed the directions completely and it was delicious.

jfrankh's Review

bafinaire
July 30, 2011
Used vidalia onion since that is what I had. Peeled and cut the potatoes before cooking and they turned out great. Husband and Dad couldn't believe it was "light". Outstanding flavor and very easy to make -- only chilled for 30 min and the flavors had already meshed. Definitely a keeper. Served as a side along with steamed haricots verts for Marinated London Broil: http://www.myrecipes.com/recipe/marinated-london-broil-10000001734303/ Delicious!

margog's Review

Bergers2go
July 18, 2011
This is the perfect potato salad. I made it for friends and she absolutely loved it. The recipe is like the old fashioned potato salad, but it is much healthier than the old version. I will definitely make this again when a potato salad is needed. No longer will I buy deli potato salad.