Sunshine Salad Recipe

Name: Sunshine Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 waxy potatoes (about 3 lb.); ½ cup extra virgin olive oil; ¼ cup apple cider vinegar; 1 tablespoon water; 2 teaspoons salt (to taste); ½ teaspoon fresh coarse ground black pepper; ⅓ cup diced red bell pepper; ⅓ cup diced green bell pepper; 1 cup finely chopped celery; 1 ½ cups finely chopped onions; 3 large eggs, hard cooked and coarsely chopped; ⅓ cup coarsely chopped dill pickle; ½ cup mayonnaise; 1 tablespoon prepared yellow mustard; bell pepper, rounds for garnish (red and green)

Servings: persons

6 waxy potatoes (about 3 lb.)
½ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tablespoon water
2 teaspoons salt (to taste)
½ teaspoon fresh coarse ground black pepper
⅓ cup diced red bell pepper
⅓ cup diced green bell pepper
1 cup finely chopped celery
1 ½ cups finely chopped onions
3 large eggs, hard cooked and coarsely chopped
⅓ cup coarsely chopped dill pickle
½ cup mayonnaise
1 tablespoon prepared yellow mustard
bell pepper, rounds for garnish (red and green)

1
Place potatoes in a steamer basket over simmer water; cover, and steam just until tender when pierced with a small knife, 15-20 minutes (do not overcook).
2
Remove to a large bowl; peel when cool enough to handle; cut into 1-inch cubes.
3
In another bowl, whisk together oil, vinegar, water, salt, and black pepper; pour dressing over warm potatoes and stir gently to coat.
4
Cover and place in refrigerator to marinate at least 6 hours or overnight.
5
Stir and shake occasionally for even marinating.
6
Pour off any excess marinade; add red and green pepper, celery, onion, eggs, and dill pickles; toss gently to combine.
7
In a small bowl, stir the mayonnaise and mustard together; add to salad and toss to coat.
8
Cover and refrigerate until ready to serve; serve garnished with red and green bell pepper rings.
9
Store leftover potato salad covered in the refrigerator.

756

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 6 waxy potatoes (about 3 lb.), ½ cup extra virgin olive oil, ¼ cup apple cider vinegar, 1 tablespoon water, and more.

Yes, Sunshine 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.

That's it — enjoy your meal!

Sunshine Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions