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Picnic Potato Salad

 Picnic Potato Salad
The Red River Valley near where my family lives is a prime growing area for potatoes. They request this recipe not only in summer, but year-round.
4-6 ServingsPrep: 20 min. Cook: 20 min. + chilling

Ingredients

  • 4 medium potatoes (about 1-1/2 pounds), peeled
  • 1/2 medium cucumber, finely chopped
  • 3/4 cup chopped fresh broccoli
  • 1/2 cup finely chopped celery
  • 2 hard-cooked eggs, chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons finely chopped onion
  • 1-1/2 teaspoons chopped fresh parsley
  • 1-1/2 teaspoons prepared mustard
  • 1-1/2 teaspoons white vinegar
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon each salt, pepper and sugar

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Drain. Cool; cut into cubes.
  • In a large bowl, combine potatoes with the cucumber, broccoli, celery
  • and eggs. In a small bowl, combine remaining ingredients. Pour over
  • salad and gently toss. Cover and chill 1 hour before serving. Store
  • in refrigerator. Yield: 4-6 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 324 calories,

2 of 2

Picnic Potato Salad (continued)

Nutritional Facts: 24 g fat (4 g saturated fat), 81 mg cholesterol, 398 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein.