Golden Potato Salad Recipe

5 1
Golden Potato Salad Recipe
Golden Potato Salad Recipe photo by Taste of Home
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Golden Potato Salad Recipe

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5 1
Publisher Photo
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.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling

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. Yield: 20 servings.
Tip: Cook the potatoes a day ahead. Chill in the refrigerator overnight for easy handling.
Originally published as Golden Potato Salad in Down the Aisle Country-Style 2000, p41

Nutritional Facts

3/4 cup: 266 calories, 20g fat (3g saturated fat), 72mg cholesterol, 348mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 4g protein.

  • 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
  1. 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. Yield: 20 servings.
Tip: Cook the potatoes a day ahead. Chill in the refrigerator overnight for easy handling.
Originally published as Golden Potato Salad in Down the Aisle Country-Style 2000, p41

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