Garden Patch Potato Salad Recipe

Name: Garden Patch Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 8 medium potatoes, cooked, peeled and sliced; 4 carrots, thinly bias sliced; 1 c. thinly sliced celery; 1/2 c. sliced pitted ripe olives; 1/2 c. sliced radishes; 1 (8 oz.) carton sour cream; 3/4 c. mayonnaise or salad dressing; 1/4 c. snipped parsley or chives; 3 Tbsp. Heinz vinegar; 1 tsp. salt; 1 tsp. dried dillweed; 1/2 tsp. dry mustard; 1/4 tsp. pepper; fresh dillweed and radish roses (optional)

Servings: persons

8 medium potatoes, cooked, peeled and sliced
4 carrots, thinly bias sliced
1 c. thinly sliced celery
1/2 c. sliced pitted ripe olives
1/2 c. sliced radishes
1 (8 oz.) carton sour cream
3/4 c. mayonnaise or salad dressing
1/4 c. snipped parsley or chives
3 Tbsp. Heinz vinegar
1 tsp. salt
1 tsp. dried dillweed
1/2 tsp. dry mustard
1/4 tsp. pepper
fresh dillweed and radish roses (optional)

1
Halve any large potato slices.
2
In a large bowl toss together the potatoes, carrots, celery, olives and radishes.
3
In a small mixing bowl combine sour cream, mayonnaise, parsley, vinegar, salt, dillweed, mustard and pepper; mix well.
4
Pour over vegetables, tossing to coat well.
5
Store in an airtight container. Chill several hours or overnight before serving.
6
Stir in additional mayonnaise, if necessary, for a more moist salad.
7
Trim bowl with lettuce leaves, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 medium potatoes, cooked, peeled and sliced, 4 carrots, thinly bias sliced, 1 c. thinly sliced celery, 1/2 c. sliced pitted ripe olives, and more.

Yes, Garden Patch Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Patch Potato Salad

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