Marinated Potato Salad Recipe

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Marinated Potato Salad Recipe

Read Reviews
5 1 1
Publisher Photo
I fix this potato salad when we're entertaining at home or to take to picnics and potluck suppers. I get lots of compliments and recipe requests from family and friends.—Ethel Selway, Middletown, Delaware
MAKES:
28-32 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 35 min.
MAKES:
28-32 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 35 min.

Ingredients

  • 12 medium potatoes
  • 1-1/2 cups vegetable oil
  • 1/2 cup plus 2-1/2 teaspoons white vinegar, divided
  • 4-1/4 teaspoons sugar, divided
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 8 celery ribs, chopped
  • 2 medium onions, chopped
  • 8 radishes, sliced
  • 2 medium green peppers, chopped
  • 5 hard-boiled large eggs, chopped
  • 2-1/2 cups mayonnaise
  • 1 tablespoon milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight.
Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat. Yield: 28-32 servings.
Originally published as Marinated Potato Salad in Taste of Home April/May 2002, p54

Nutritional Facts

3/4 cup: 301 calories, 25g fat (3g saturated fat), 39mg cholesterol, 204mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 3g protein.

  • 12 medium potatoes
  • 1-1/2 cups vegetable oil
  • 1/2 cup plus 2-1/2 teaspoons white vinegar, divided
  • 4-1/4 teaspoons sugar, divided
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 8 celery ribs, chopped
  • 2 medium onions, chopped
  • 8 radishes, sliced
  • 2 medium green peppers, chopped
  • 5 hard-boiled large eggs, chopped
  • 2-1/2 cups mayonnaise
  • 1 tablespoon milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon pepper
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool.
  2. In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight.
  3. Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat. Yield: 28-32 servings.
Originally published as Marinated Potato Salad in Taste of Home April/May 2002, p54

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cardwet User ID: 6342502 204825
Reviewed Nov. 14, 2011

"Excellent potato salad recipe. I made this dish for a crowd of 35 and everyone enjoyed it. Looking forward to the holidays so I can make it again."

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