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Idaho Potato Salad Recipe

Photo by: Taste of Home

Mom used to make this potato salad without a recipe. When I got married, she and I made it one afternoon and wrote down the ingredients so I could make it at home. Of course, we used our famous Idaho potatoes.

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10-12 Servings
Prep: 20 min. + chilling

Ingredients

4 pounds potatoes, cooked and peeled
3/4 cup sliced peeled cucumber
2 hard-cooked eggs, chopped
2 green onions, sliced
4-1/2 teaspoons chopped dill pickle
1 cup mayonnaise
1-1/2 teaspoons dill pickle juice
1-1/2 teaspoons prepared mustard
3/4 cup sliced radishes

Directions

Cut potatoes into 1/4-in. thick slices; place in a large bowl. Add cucumber, eggs, onions and pickle.
In a small bowl, combine the mayonnaise, pickle juice and mustard; pour over potato mixture and toss gently to coat. Cover and refrigerate. Fold in radishes just before serving. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 cup) equals 270 calories, 16 g fat (2 g saturated fat), 42 mg cholesterol, 148 mg sodium, 28 g carbohydrate, 3 g fiber, 4 g protein.

Idaho Potato Salad published in Country June/July 1999, p49