Bud's Potato Salad Recipe - Allrecipes.com
Bud's Potato Salad Recipe
  • READY IN 13+ hrs

Bud's Potato Salad

Recipe by  

"This is my Dad's potato salad recipe. I have never seen it made this way, and whenever I take a bowl of it somewhere it always leaves empty."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    13 hrs 20 mins

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
  2. Slice cooled potatoes and layer in a large bowl or dish.
  3. In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
  4. Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2003

I have made this salad 3 times now and everyone loves it. I did make a change however. The first time I made this, I found out that I had no celery seed ( I could have sworn I did!) so I subbed dill weed for it and it's wonderful. I also don't drain all the vinegar mixture as it gives the finished product a kick. You will not be sorry with this recipe.

 
Most Helpful Critical Review
Jan 22, 2003

I made this for a neighborhood barbecue yesterday. We all thought it was too sweet. We're all used to a more "typical" potato salad with crunch.

 
Jul 15, 2006

It seemed very unusual to marinate the potatoes especially with the sugar, but this recipe did not disappoint me. The obligatory, ubiquitous potato salads I have made for years seemed so blah. I had some really yummy potato salad at a salad bar the other night and was looking for a new recipe that came close to it. It seemed like it had celery seed in it and maybe some dill. The potatoes themselves also seemed to have something extra. I scaled this to make only ¼ of the recipe and added some dill weed and sour cream. I only marinated about 4 hours. It was plenty of time for the potatoes to soak up the marinade. It wasn’t as sweet as I thought it would be. I also threw in a couple of hard-boiled eggs even though the restaurant version didn’t have any. It wasn’t exactly like the one from the salad bar. In fact it may even have been better. I actually enjoyed eating the potato salad for a change. I will make this again.

 
May 23, 2003

I like this recipe mainly for the marinade. I make my regular potato salad recipe and just marinate the potatoes first. It does make the potatoes softer, so if you like your potatoes a little firmer, maybe this recipe isn't for you. I really like the sweet and tangy flavor the marinade gives the potatoes. It really penetrates the potatoes, so that the flavor isn't all in the mayo mixture. I have made this for family gatherings and have received compliments on it.

 
Dec 29, 2005

Great recipe. I have made this twice now - once for the home taste trial and again for an office party. I followed the recipe except that I cooked the potatoes a bit longer than suggested (1/2 hour) by accident and I used 1 1/2 cups of water/vinegar/sugar for the marinade to better cover all the potatoes. "Hands-down the best potatoe salad I have eaten in my 36 years on the planet." was the review via email from a co-worker later in the day. This is the only potatoe salad recipe I will use from now on. The vinegar/sugar marinade really imparts a wonderful flavor to the potatoes and the mayo/celery seed add the final touches. Very simple and extremely tasty. Thanks for the great recipe!

 
Sep 01, 2005

This is an excellent recipe for someone who likes the New York deli style potato salad of yore. I have made it several times, as is and with minor changes; such as using a little dill juice from the pickle jar, a little less sugar. The best time saver I have found is to buy a couple of boxes of store brand scallopped potatoes on sale, put the sauce envelope in the pantry and using only the dehydrated potatoes..boil them for about 15-16 min, then drain and put in bowl, pour marinade over the potatoes as per recipe. Proceed with recipe and is best made the day before using. Thanks, Bud.

 
Jun 19, 2005

This was a nice change from the usual potato-and-egg salad. I used red potatoes with the skins on, and plain white distilled vinegar because that's all I had. I also doubled the vinegar and water, and cut down the sugar, and marinated it for 4 hours. It tasted great, tangy but not too sweet. I also added dill weed and crumbled 2 pieces of bacon on it. Excellent, will make again.

 
Jan 22, 2003

Easy good and sweet. I added some chopped celery and a little more mayo. Chilled the potatoes and vinegar 8 hours instead of 12.

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 51.5 g
  • 17%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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