Contest-Winning Old-Fashioned Potato Salad Recipe
Contest-Winning Old-Fashioned Potato Salad Recipe photo by Taste of Home
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Contest-Winning Old-Fashioned Potato Salad Recipe

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4.5 28 30
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We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.
TOTAL TIME: Prep: 15 min. + chilling Cook: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 20 min.
MAKES: 6-8 servings


  • 4 cups cubed peeled potatoes
  • 3 hard-boiled large eggs, chopped
  • 2 celery ribs, thinly sliced
  • 1/4 cup chopped green onions
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 241 calories, 16g fat (4g saturated fat), 95mg cholesterol, 273mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 4g protein.


  1. Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions.
  2. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 6-8 servings.
Originally published as Old-Fashioned Potato Salad in Country June/July 2000, p49

Reviews for Contest-Winning Old-Fashioned Potato Salad

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mamamarie User ID: 568814 265350
Reviewed Apr. 30, 2017

"This was good. I eliminated the sugar and the sour cream. Had someone who was lactose intolerant here for dinner. It still tasted good. Will make again the same way. Thanks for the recipe."

eldie1959 User ID: 6803304 260302
Reviewed Jan. 26, 2017

"Found this recipe when I had a luncheon day after New Years and I was serving ham sandwiches leftover from baked ham. Delicious. Could have eaten it all myself. Didn't have sour cream on hand so used all mayonnaise. Came out fine. Nice combination of tart and sweet seasonings. Went very well with ham sandwiches."

thewyatts4 User ID: 5840451 255092
Reviewed Oct. 6, 2016

"Simple and tasty. Very easy to make for a week night side dish."

abreendre User ID: 1799143 250258
Reviewed Jul. 10, 2016

"I have been searching for the taste I remember in potato salad. This is it. I used all mayo and no sour cream to make it as close to Mom's as I remembered. It was perfect."

habenaroman User ID: 7905288 230234
Reviewed Jul. 27, 2015

"Had to add a few sliced radishes. Wonderful."

Kasha User ID: 179140 227426
Reviewed Jun. 4, 2015

"Good, nice dressing but might be missing a little something, maybe a little more mustard next time,. This might not be the recipes fault as didnt acutally measure the mustard!"

akemmerl9 User ID: 8091698 227133
Reviewed May. 29, 2015

"This is just how my grandmother used to make it, loved it. I changed a few things though--added 3 tablespoons of dill pickle relish, one more tablespoon of prepared mustard, and 1/2 teaspoon of ground mustard for my personal preference."

Amy the Midwife User ID: 2816815 225177
Reviewed Apr. 20, 2015

"Very good. I used purple onion instead of green since that's what I had on hand. I also added some garlic powder."

s_pants User ID: 174050 217811
Reviewed Jan. 13, 2015

"Very good potato salad...thought it needed a little something more though. Maybe a bit more sugar, salt and/or pepper."

skp321 User ID: 8110642 215097
Reviewed Dec. 16, 2014 Edited Jul. 10, 2015

"Reviewers are right. This is fabulous potato salad. My husband is a potato salad connoisseur and he says this is the best he has ever tried. I used balsamic vinegar because we like the more pronounced sweet, tart, flavor. Once I used all mayonnaise without sour cream when I didn't have any on hand. However, we like it best when made with both of these as the recipe calls for. We like mustard flavor so I added a little extra to taste. Superb!!

I've made this several times now. Have added diced dill pickles and deli mustard with whole seeds, a grated carrot and 1/4 diced red pepper for color. Also frequently add a couple of additional hard boiled eggs. This recipe easily lends itself to adjustments to suit your own tastes."

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