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
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-boiled large eggs, chopped

Nutritional Facts

1 cup: 488 calories, 37g fat (0 saturated fat), 136mg cholesterol, 638mg sodium, 33g carbohydrate (0 sugars, 0 fiber), 6g protein.


  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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Briadona User ID: 5500759 229954
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."

kstark13 User ID: 6588525 49442
Reviewed May. 15, 2013

"I omit the olives and chill overnight"

kstark13 User ID: 6588525 21740
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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