Picnic Potato Salad Recipe
Picnic Potato Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The Red River Valley near where my family lives is a prime growing area for potatoes. They request this recipe not only in summer, but year-round.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + chilling

Ingredients

  • 4 medium potatoes (about 1-1/2 pounds)
  • 1/2 medium cucumber, diced
  • 3/4 cup chopped fresh broccoli
  • 1/2 cup diced celery
  • 2 hard-boiled large eggs, chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons diced onion
  • 1-1/2 teaspoons chopped fresh parsley
  • 1-1/2 teaspoons prepared mustard
  • 1-1/2 teaspoons vinegar
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon each salt, pepper and sugar

Directions

Peel potatoes; place in a saucepan and cover with water. Bring to a boil and cook until tender. Cool; cut into cubes. In a large bowl, combine potatoes with cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and mix gently. Cover and chill 1 hour before serving. Store in refrigerator. Yield: 4-6 servings.
Originally published as Picnic Potato Salad in Country June/July 1995, p51

Nutritional Facts

3/4 cup: 324 calories, 24g fat (4g saturated fat), 81mg cholesterol, 398mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 5g protein.

  • 4 medium potatoes (about 1-1/2 pounds)
  • 1/2 medium cucumber, diced
  • 3/4 cup chopped fresh broccoli
  • 1/2 cup diced celery
  • 2 hard-boiled large eggs, chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons diced onion
  • 1-1/2 teaspoons chopped fresh parsley
  • 1-1/2 teaspoons prepared mustard
  • 1-1/2 teaspoons vinegar
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon each salt, pepper and sugar
  1. Peel potatoes; place in a saucepan and cover with water. Bring to a boil and cook until tender. Cool; cut into cubes. In a large bowl, combine potatoes with cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and mix gently. Cover and chill 1 hour before serving. Store in refrigerator. Yield: 4-6 servings.
Originally published as Picnic Potato Salad in Country June/July 1995, p51

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