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Marinated Potato Salad

 Marinated Potato Salad
I fix this potato salad when we're entertaining at home or to take to picnics and potluck suppers. I get lots of compliments and recipe requests from family and friends.—Ethel Selway, Middletown, Delaware
28-32 ServingsPrep: 30 min. + chilling Cook: 35 min.

Ingredients

  • 12 medium potatoes
  • 1-1/2 cups vegetable oil
  • 1/2 cup plus 2-1/2 teaspoons white vinegar, divided
  • 4-1/4 teaspoons sugar, divided
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 8 celery ribs, chopped
  • 2 medium onions, chopped
  • 8 radishes, sliced
  • 2 medium green peppers, chopped
  • 5 hard-cooked eggs, chopped
  • 2-1/2 cups mayonnaise
  • 1 tablespoon milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon pepper

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender. Drain and cool.
  • In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar,
  • 2 teaspoons sugar, salt and paprika; shake well. Peel and cube
  • potatoes; place in a large bowl. Add the celery, onions and
  • radishes. Drizzle with dressing; toss to coat. Cover and refrigerate
  • overnight.
  • Stir in green peppers and eggs. In a small bowl, combine the

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Marinated Potato Salad (continued)

Directions (continued)

  • mayonnaise, milk, mustard, pepper and remaining vinegar and sugar.
  • Pour over potato salad and toss to coat. Yield: 28-32 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 301 calories, 25 g fat (3 g saturated fat), 39 mg cholesterol, 204 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein.