Save on Pinterest

Golden Potato Salad

The recipe for this zippy potato salad has been in our family five generations. We always have it at outdoor suppers. Mustard gives the salad appealing color.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    20 servings

Ingredients

  • 5 pound potatoes, cooked, peeled and cubed
  • 6 hard-boiled large eggs, chopped
  • 1 cup diced celery
  • 1 cup diced dill pickles
  • 1/2 cup sliced green onions
  • 1/2 cup shredded carrot
  • 1/4 cup minced fresh parsley
  • 1 can (6 ounces) pitted small ripe olives, drained
  • 2 cups mayonnaise
  • 1/4 cup prepared mustard
  • 1 teaspoon prepared horseradish
  • 1 garlic clove, minced
  • Salt and pepper to taste

Directions

  • In a large bowl, combine the first eight ingredients. Combine the mayonnaise, mustard, horseradish, garlic, salt and pepper. Pour over potato mixture; toss gently to coat. Cover and refrigerate for several hours or overnight.
Tip: Cook the potatoes a day ahead. Chill in the refrigerator overnight for easy handling.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • murphydog1
    Jun 12, 2010

    No comment left