Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large potatoes (peeled and cooked); 20 -25 stuffed green olives (more or less, sliced); 12 raw carrot ((finely diced); 1 ½ cups mayonnaise; 2 teaspoons mustard; 2 teaspoons cider vinegar; 2 teaspoons olive juice; salt and pepper; sliced onion rings; sliced green pepper

Servings: persons

6 large potatoes (peeled and cooked)
20 -25 stuffed green olives (more or less, sliced)
12 raw carrot ((finely diced)
1 ½ cups mayonnaise
2 teaspoons mustard
2 teaspoons cider vinegar
2 teaspoons olive juice
salt and pepper
sliced onion rings
sliced green pepper

1
Boil the potato till done; cool and dice.
2
Put in a bowl and add the sliced olives and finely chopped carrot.
3
Mix the mayonnaise, mustard, olive juice, and vinegar; add the salt and pepper; mix well.
4
Add this to the potatoes slowly because I don't know how much mayonnaise you want.
5
If you have any dressing left over use it to make some deviled or stuffed eggs to put around the salad.
6
Put it in a covered container and slice some onions and green pepper strips on the top.
7
Refrigerate.

853

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 large potatoes (peeled and cooked), 20 -25 stuffed green olives (more or less, sliced), 12 raw carrot ((finely diced), 1 ½ cups mayonnaise, 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

How did you like this recipe?

Frequently Asked Questions