Saturday, July 3, 2010

All American Potato Salad

All American Potato Salad
  • 1 (5 lb.) bag small red potatoes (cleaned then diced bite size w/skin on)
  • 1 large sweet onion, peeled and diced fine
  • Celery, hearts only, using 6 stalks, diced fine
  • 2 cups mayonaisse, I use Hellman's light
  • ¼ cup yellow mustard
  • 1/3 cup sweet pickle relish
  • 1 Tbsp. cider vinegar
  • 1 tsp. salt plus 3 tsp. salt
  • 1½ tsp. freshly ground pepper
In a large pot add potatoes, 1 tsp. salt, and enough water to cover potatoes & bring to a boil. Boil for about 20 minutes or until just cooked through and tender when pierced with a fork. Do not overcook. Drain potatoes in colander and run cold water over them to cool them down. Let drain, and cool for about 30 minutes.

Meanwhile in a medium size bowl mix remaining ingredients together and stir well. In a large bowl add potatoes and mayonnaise mixture together and stir well, being careful not to break up potatoes. Cover and refrigerate overnight. This should be made one day in advance.


  1. this reminds me of the potato salad my grandmother and family members used to make for family picnics. I haven't made this in a long time. My usual is just potatoes with dill, onions and bacon. I will make your version next time. Thanks for the memories.

  2. I can't wait to try this. It sounds so good!