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Idaho Potato Salad Recipe
Idaho Potato Salad Recipe photo by Taste of Home

Idaho Potato Salad Recipe

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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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10-12 servings


  • 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

Nutritional 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.


  1. Cut potatoes into 1/4-in. thick slices; place in a large bowl. Add cucumber, eggs, onions and pickle.
  2. 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.
Originally published as Idaho Potato Salad in Country June/July 1999, p49

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Reviewed Jun. 23, 2011

"This is the potato salad I have been looking for. I first tasted it at my friends family gathering years ago. I moved, lost contact,and have been seeking this recipe for a long time. Thanks TOF"

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