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Springtime Potato Salad

Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. —Ellen Benninger, Stoneboro, Pennsylvania
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8-10 servings

Ingredients

  • 6 cups diced peeled cooked potatoes
  • 4 hard-boiled large eggs, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped sweet pickles
  • 1/3 cup chopped onion
  • 1/3 cup chopped radishes
  • 1/2 cup mayonnaise
  • 3 tablespoons sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon milk
  • 1-1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • Paprika, optional

Directions

  • In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.
Nutrition Facts
1 cup: 221 calories, 11g fat (2g saturated fat), 89mg cholesterol, 297mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 5g protein.

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