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Springtime Potato Salad

 Springtime Potato Salad
Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. —Ellen Benninger, Stoneboro, Pennsylvania
8-10 ServingsPrep: 20 min. + chilling

Ingredients

  • 6 cups diced peeled cooked potatoes
  • 4 hard-cooked eggs, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped sweet pickles
  • 1/3 cup chopped onion
  • 1/3 cup chopped radishes
  • 1/2 cup mayonnaise
  • 3 tablespoons sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon milk
  • 1-1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • Paprika, optional

Directions

  • In a bowl, combine potatoes, egg, celery, pickles, onion and
  • radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk,
  • mustard and salt; mix well. Pour over potato mixture; stir to coat.
  • Chill. Sprinkle with paprika if desired. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 cup) equals 221 calories, 11 g fat (2 g saturated fat), 89 mg cholesterol, 297 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein.