Potato Salad I Recipe - Allrecipes.com
Potato Salad I Recipe
  • READY IN ABOUT 4 hrs

Potato Salad I

Recipe by  

"I have been working very hard since I married to come up with a perfect potato salad. This is it - a sweet, creamy recipe made with red potatoes. Very tasty. You can substitute sweet pickle relish for the sweet pickle cubes."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    3 hrs 45 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 transfer to a large bowl.
  2. Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
  3. Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2003

This is my favorite "traditional" potato salad recipe. I love all the stuff in it, and the dressing is a bit lower in fat ;) My only complaint is that it takes me longer than 45 min of cook/prep time and I use drained sweet pickle relish instead of chopping the sweet pickles. It makes a large amount, more than the recipe says it serves, but can be cut in half for a family of four with leftovers the next day.

 
Most Helpful Critical Review
Dec 08, 2003

I made this recipe for a camping trip. I needed to add much more mayonaise to cover the potatoes. I used about an entire small jar of mayo. Instead of relish I used bread-n-butter pickes that I chopped and also used the same pickle juice. I also substituted a red bell pepper instead of the green pepper. After much doctoring and adding more sugar and mustard the end result was a wonderful creation!! Everyone loved it!! I now have a great recipe of my own thanks to using this one as a guide.

 
Sep 05, 2005

I was looking for a Mustard-type potato salad and this is the "first" one that I came across. I added a bit more mustard for taste and for ease of preparing, i julienned the potato on a Pampered Chef slicer. The taters had a bit less texture to them, but boiled a lot faster. All in all, I was very pleased with this recipe, but you will probably need to add salt at the table. Slim down on the celery if the majority of your family isn't celery lovers. This recipe actually feeds more than what it says - i have half a bowl left over. Also, if you have the time and the room, make this dish 2 days before to make sure all the flavors blends. I made this 24 hours ahead of time, but it was even better Monday!

 
Dec 08, 2003

I didn't make 12 servings because I only had 4 potatoes. I kind of guessed at the proportions. Very tasty. I still like mom's potato salad made with onions and cucumbers but hubby is from the South and he grew up on this sort of relish/ mustard type of potato salad. He loved it. Much better than the store bought versions. Sweet (and dill) pickle salad cubes are sold in the South commonly alongside of the relish and used in salads often. Don't overdo the pickle cubes I thought the proportion in the recipe was a bit much. You can leave out the sugar too, sweet enough without it.

 
Sep 21, 2004

Great recipe! We don't like celery or sweet pickles, so I used dill pickle relish and dill weed instead. Also added sliced black olives and green onions. Disappeared right quick, it did!

 
Sep 29, 2002

This wasn't a hit with our family. We prefer a more creamy potato salad and it had a little too much relish/pickle for our liking. I won't make it again.

 
Dec 08, 2003

Excellent! Doesn't need that "teaspoon of sugar". Really delish!

 
Dec 08, 2003

A tasty recipe that had everyone going back for seconds both times I've made it. People were surprised to hear that relish (I used relish instead of cubes) provided most of the flavor. Will make again. Thanks, Ellen!

 

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Nutrition

  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 308 mg
  • 12%

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

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