Nancy's Potato Salad Recipe

Name: Nancy's Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb potatoes, peeled, cooked, and cubed; 1 cup diced onion; 6 hard boiled eggs; 1 cup chopped dill pickle; 1 * DRESSING*; 1 1/2 cup real mayonnaise; 1/4 cup prepared yellow mustard; 1/4 cup dill pickle juice; 2 tsp sugar; 1 tsp salt; 1/2 tsp ground black pepper; 1 tsp dried dill weed

Servings: persons

3 lb potatoes, peeled, cooked, and cubed
1 cup diced onion
6 hard boiled eggs
1 cup chopped dill pickle
1 * DRESSING*
1 1/2 cup real mayonnaise
1/4 cup prepared yellow mustard
1/4 cup dill pickle juice
2 tsp sugar
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried dill weed

1
Boil potatoes until just done.
2
Do not overcook as you will end up with mashed potatoes.
3
While potatoes are cooking prep your other ingredients: chop your onion, pickles , and peel and chop your eggs.
4
Mix up all the dressing ingredient.
5
When potatoes are cooked, drain them in a colander, rinsing them with cold water to stop the cooking process.
6
Let cool.
7
When cool, cut the potatoes into bite sized cubes.
8
Mix everything together in a large bowl.
9
Refrigerate for at least two hours.
10
Serve and Enjoy!
11
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1132

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 12 ingredients. The key ingredients include: 3 lb potatoes, peeled, cooked, and cubed, 1 cup diced onion, 6 hard boiled eggs, 1 cup chopped dill pickle, and more.

Yes, Nancy's 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.

Nancy's Potato Salad

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