Garden Potato Salad Recipe

Name: Garden Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 c. cooked potatoes; 1/4 c. instant minced onion; 1/4 c. water; 1/4 c. prepared mustard; 1/4 c. salad oil; 1 Tbsp. sugar; 1 Tbsp. seasoned salt; 1 tsp. celery seed; 2 c. diced celery; 1/4 c. diced sweet pickle; 4 hard-cooked eggs; 1 c. mayonnaise; 1/2 c. milk; radishes (for garnish)

Servings: persons

8 c. cooked potatoes
1/4 c. instant minced onion
1/4 c. water
1/4 c. prepared mustard
1/4 c. salad oil
1 Tbsp. sugar
1 Tbsp. seasoned salt
1 tsp. celery seed
2 c. diced celery
1/4 c. diced sweet pickle
4 hard-cooked eggs
1 c. mayonnaise
1/2 c. milk
radishes (for garnish)

1
If fresh potatoes are used, cook in jackets until just done. Peel and dice while warm.
2
Combine onion and vinegar in mixing bowl; let stand a few minutes.
3
Add mustard, salad oil, sugar and other seasonings.
4
Add potatoes; toss to coat.
5
Let chill several hours or overnight.
6
Add celery, pickle and 3 eggs (diced).
7
Use 1 egg for garnish.
8
Blend together mayonnaise and milk; pour over potatoes.
9
Mix well; garnish.

1121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 c. cooked potatoes, 1/4 c. instant minced onion, 1/4 c. water, 1/4 c. prepared mustard, and more.

Yes, Garden 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 Potato Salad

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