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Traditional Potato Salad Recipe

No summer picnic would be complete without a yummy potato salad. This is a classic which is sure to be a hit!—Beth Ask, Ulster, Pennsylvania

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Traditional Potato Salad Recipe

Prep: 15 min. Cook: 30 min. + chilling

Yield: 4 Servings

15 30 45

Ingredients

3 medium potatoes (about 1-1/2 pounds)
1 tablespoon cider vinegar
1 teaspoon sugar
1/2 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped pimiento-stuffed olives
1/2 teaspoon salt
1/2 teaspoon celery seed
3/4 cup mayonnaise
2 hard-cooked eggs, chopped

Directions

In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in a medium bowl. Sprinkle with vinegar and sugar. Add the celery, onion, olives, salt and celery seed. Fold in mayonnaise and eggs. Cover and refrigerate for at least 1 hour. Yield: 4 servings.

Quicker: Quicker Potato Salad

Nutritional Analysis: One 1-cup serving equals 488 calories, 638 mg sodium, 136 mg cholesterol, 33 gm carbohydrate, 6 gm protein, 37 gm fat.

Originally published as Traditional Potato Salad in Quick Cooking May/June 1998, p53

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Traditional Potato Salad

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Reviewed on May. 15, 2013 by kstark13

I omit the olives and chill overnight

Reviewed on May. 15, 2013 by kstark13

Just like my mother made when I was a kid. We make this recipe for every outing in the summer and if there is any leftovers we all fight for some to take home. It has a a perfect blend of celery and egg.

Reviewed on Feb. 19, 2009 by muffintop