Tangy Potato Slices Recipe

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A snappy sauce gives spuds a German potato salad-like taste that is sure to tingle the taste buds. "This is a perfect way to use up leftover cooked potatoes," notes Ilene Soroko, Norfolk, Virginia.
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 4 servings


  • 4 medium potatoes
  • 1/4 cup mayonnaise
  • 4 teaspoons vinegar
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon salt

Nutritional Facts

1 each: 274 calories, 11g fat (2g saturated fat), 5mg cholesterol, 235mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 4g protein.


  1. Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and cook for 20-25 minutes or until tender; drain and cool slightly. meanwhile, in a skillet, combine the mayonnaise, vinegar, sugar and salt. Cook and stir over low heat just until heated through. Peel potatoes and cut into 1/4-in. slices. Gently stir into mayonnaise mixture; heat through. Yield: 4 servings.
Originally published as Tangy Potato Slices in Quick Cooking July/August 2000, p8

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acooley1 User ID: 62623 70411
Reviewed Jul. 23, 2014

"Absolutely delicious! My potatoes didn't want to slice...they pretty much crumbled. So, I just mashed them up and added the sauce. It tasted wonderful! I will definitely make this again. (I'll try slicing them again next time, although, if the spuds aren't willing to cooperate, you can mash them up and they taste terrific that way, too!) My husband wished I would have doubled the batch, he liked them so well."

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