Potato Salad I

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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.

—MIASTR

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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.

—PURPLE68

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148 Ratings

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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!

—CDAVINROY

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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.

—JUSTCYN

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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!

—Sophie

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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.

—AMANDAD

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Dec 08, 2003

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

—DEBLUVS2COOK

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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!

—JOHN STERBENZ

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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.

Nutritional Information

Potato Salad I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 299
Calories from Fat: 118

% Daily Value *
Total Fat 13.1g 20 %
Saturated Fat 2.3g 11 %
Cholesterol 76mg 25 %
Sodium 308mg 12 %
Potassium 990mg 28 %
Total Carbohydrates 40.8g 13 %
Dietary Fiber 4.1g 17 %
Protein 6.3g 13 %
Sugars 10.3g
Vitamin A 10 %
Vitamin C 43 %
Calcium 8 %
Iron 19 %
Thiamin 13 %
Niacin 27 %
Vitamin B6 30 %
Magnesium 18 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.