Traditional Potato Salad Recipe

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No summer picnic would be complete without a yummy potato salad. This is a classic which is sure to be a hit!—Beth Ask, Ulster, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 30 min. + chilling
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 30 min. + chilling
MAKES: 4 servings


  • 3 medium potatoes (about 1-1/2 pounds)
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 1/4 cup chopped pimiento-stuffed olives
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 3/4 cup mayonnaise
  • 2 hard-cooked eggs, chopped

Nutritional Facts

Nutritional Analysis: One 1-cup serving equals 488 calories, 638 mg sodium, 136 mg cholesterol, 33 gm carbohydrate, 6 gm protein, 37 gm fat.


  1. In a saucepan, cook potatoes in boiling water until tender. Peel and cube; place in a medium bowl. Sprinkle with vinegar and sugar. Add the celery, onion, olives, salt and celery seed. Fold in mayonnaise and eggs. Cover and refrigerate for at least 1 hour. Yield: 4 servings.
Originally published as Traditional Potato Salad in Quick Cooking May/June 1998, p53

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Reviewed Jul. 21, 2015

"Have made many potato salad recipes but this is our new favorite! Did substitute dill pickles for the olives other than that followed the recipe. The celery seed adds another level of flavor. Definitely reminded me of days gone by. Made 1 day ahead."

Reviewed May. 15, 2013

"I omit the olives and chill overnight"

Reviewed May. 15, 2013

"Just like my mother made when I was a kid. We make this recipe for every outing in the summer and if there is any leftovers we all fight for some to take home. It has a a perfect blend of celery and egg."

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