Quick Potato Salad

Quick Potato Salad

10
Abbi Saesong 1

"You can whip up this potato salad in just 25 minutes. It requires no leftovers."

Ingredients 25 m {{adjustedServings}} servings 160 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
  2. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
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Reviews 10

  1. 12 Ratings

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Cooking 101
5/6/2008

We love potato salad and though we have our favorites are always on the look out for something new. This was pretty good, but I would go with dill pickle or relish in place of the cucumber for a little added flavor. Also, I like to add a little paprika for the color. I think I would also use a red onion or green onions just because the yellow onion I used was really potent, could be I added a little to much, but the onion flavor was very strong. Thanks so much for sharing.

Baking Nana
6/15/2012

So simple, especially if you have some left over potatoes to use up! I omitted the tomato and used pickles instead of cucumber. None the less, this was a welcome easy recipe to make.

MARFYC
7/12/2011

I really like this potato salad with a little tweaking. I left out the tomato and added celery salt, garlic salt and dried dill. It is even quicker if you already have hard boiled eggs on hand. Definitely stands up to all those "non-quick" potato salads!