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Quicker Potato Salad

In this potato salad, I swapped olives for sweet pickle relish and used one fewer egg. Plus, I replaced the mayonnaise with a fat-free version.—Beth Ask, Ulster, Pennsylvania
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4 servings


  • 3 medium baked or cooked potatoes (about 1-1/2 pounds)
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 3 tablespoons sweet pickle relish
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/2 cup fat-free mayonnaise
  • 1 hard-boiled large egg, chopped


  • Peel and cube the potatoes; place in a medium bowl. Sprinkle with vinegar and sugar. Add celery, onion, pickle relish, celery seed and salt. fold in mayonnaise and egg. Cover and refrigerate for at least 1 hour.

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