Restaurant-Style Potato Salad

Restaurant-Style Potato Salad

242
Mary Ann Benzon 0

"This is a traditional and easy to make potato salad."

Ingredients 30 m {{adjustedServings}} servings 297 cals

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
Tips & Tricks
German Potato Salad

This tasty German-style potato salad is served warm.

Southern Potato Salad

See how to make a Southern-style potato salad that you serve warm.

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Reviews 242

  1. 293 Ratings

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JUSTCYN
1/10/2008

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
3/11/2003

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
1/12/2004

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.