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Quicker Potato Salad Recipe

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In this potato salad, I swapped olives for sweet pickle relish and used one fewer egg. Plus, I replaced the mayonnaise with a fat-free version.—Beth Ask, Ulster, Pennsylvania
TOTAL TIME: Prep: 20 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4 servings


  • 3 medium baked or cooked potatoes (about 1-1/2 pounds)
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 3 tablespoons sweet pickle relish
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/2 cup fat-free mayonnaise
  • 1 hard-cooked egg, chopped

Nutritional Facts

Nutritional Analysis: One 1-cup serving equals 194 calories, 629 mg sodium, 53 mg cholesterol, 41 carbohydrate, 5 gm protein, 2 gm fat. Diabetic Exchanges: 2 starch, 1 vegetable 1/2 fat.


  1. Peel and cube the potatoes; place in a medium bowl. Sprinkle with vinegar and sugar. Add celery, onion, pickle relish, celery seed and salt. fold in mayonnaise and egg. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
Originally published as Quicker Potato Salad in Quick Cooking May/June 1998, p53

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Reviewed Apr. 16, 2013

"Made this when grandchildren came over and my super fussy eater loved it. Will make as my go to potatoe salad recipe"

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