Restaurant-Style Potato Salad

Restaurant-Style Potato Salad

231 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Mary Ann Benzon
Recipe by  Mary Ann Benzon

“This is a traditional and easy to make potato salad.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Share It

Reviews (231)

Rate This Recipe
JUSTCYN
195

JUSTCYN

Fantastic dressing that I have made many times now. I never used vinegar or sugar before but it really gives blah old potato salad some zing. I used to throw out potato salad after a few days but I never have any leftover now. I never add the carrot or pimento or parsley and only add the celery when I have it. I have though, taken to mixing this dressing in a small bowl beforehand. I have always had a bit of a time, either making my potato cubes too hard, undercooked, or too mushy and they mash up too much when trying to blend in the dressing ingredients. Pre-mixing the dressing in the bowl, I can cook my potato cubes fairly soft and then gently fold in the pre-made dressing only to toss the onions, celery and potato cubes and eggs togehther and just coat with the dressing. A perfect chunky potato salad!

Margaret
144

Margaret

I have been making potato salad for 20 years and never had anyone rave over mine before -- this recipe is a keeper. I made for 125 for a wedding reception and a company picnic and it was gobbled up -- I used lowfat mayo and it still tasted great.

MAGGIE MCGUIRE
93

MAGGIE MCGUIRE

This is wonderful potato salad. The dressing is creamy and flavorful. Most people won't have to change a thing. For my family's personal preference I used 5 hard boiled eggs, mashing up the yolks into the mayo mixture, for a eggy tasting dressing. I also added another teaspoon of grey poupon mustard, left out carrots. Thanks so much for a great potato salad, Mary Ann.

More Reviews

Similar Recipes

Hot German Potato Salad III
(652)

Hot German Potato Salad III

Southern Potato Salad
(410)

Southern Potato Salad

Octoberfest German Potato Salad
(181)

Octoberfest German Potato Salad

Bud's Potato Salad
(124)

Bud's Potato Salad

Fourth of July Potato Salad
(58)

Fourth of July Potato Salad

Grandma Sophie's Smashed Potato Salad
(37)

Grandma Sophie's Smashed Potato Salad

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Southern Potato Salad

>

next recipe:

Italian Potato Salad