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Benny's Potato Salad

Benny's Potato Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    2 h 25 m
POIRIERBENSON

POIRIERBENSON

This is my potato salad I have created for many family gatherings. The olives and dill relish give it a twist from the typical bland salad. Everyone always brags on me about it. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
  2. In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.
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Reviews

Jackie E
25

Jackie E

10/18/2004

1st Recipe I've made that wasn't rated yet. My husband I could not eat this - guess I should have tasted before adding the dill seed and white wine vinegar. Won't make this again -but thanks for taking the time to submit.

shecancook
13

shecancook

11/17/2008

There were too many different ingredients in this. I didn't have them all, so I confess that I doubled up on some (all sweet relish, only one type of mustard). The long ingredient list didn't seem worth the extra effort. I wouldn't make it again.

patty5977
5

patty5977

7/26/2006

Not bad! I cut back the white wine vinegar to a 1/2 tsp and the dill seed back to 1/4 tsp. This seemed to work better for me.

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