Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 medium to large potatoes; 6 boiled eggs, peeled/cooled/chopped; 1 - 2 oz. jar diced pimentos; 3/4 cup sweet pickle relish; 3/4 cup dill pickle relish; 1 cup red onion, finely chopped; 1 cup celery, chopped; 1 cup mayonnaise; 1 cup sandwich spread; 1 Tbsp. prepared mustard; salt and pepper to taste; paprika

Servings: persons

10 medium to large potatoes
6 boiled eggs, peeled/cooled/chopped
1 - 2 oz. jar diced pimentos
3/4 cup sweet pickle relish
3/4 cup dill pickle relish
1 cup red onion, finely chopped
1 cup celery, chopped
1 cup mayonnaise
1 cup sandwich spread
1 Tbsp. prepared mustard
salt and pepper to taste
paprika

1
Scrub potatoes and boil whole, until tender when pricked with a sharp knife or fork.
2
Remove from hot water and cover with cold water, to stop the cooking process; allow to cool.
3
Once cooled, scrape skins off and cut potatoes into cubes. Mix all ingredients, except paprika, with potatoes.
4
More mayonnaise can be added if salad is not moist enough.
5
Refrigerate in serving dish.
6
Sprinkle top of salad with paprika, for a garnish.

813

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: 10 medium to large potatoes, 6 boiled eggs, peeled/cooled/chopped, 1 - 2 oz. jar diced pimentos, 3/4 cup sweet pickle relish, and more.

Yes, 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.

Potato Salad

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