Restaurant-Style Potato Salad205 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“This is a traditional and easy to make potato salad.” - by Mary Ann Benzon
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 297 cal
- 22 g
- 23.9 g
Based on a 2,000 calorie diet
Reviews (205)Rate This Recipe
"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 ne..." See morever 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!"
"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 -..." See more- I used lowfat mayo and it still tasted great."
"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..." See more 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."
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