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Lela's Fourth of July Potato Salad


"This is my mother's potato salad recipe. Every 4th of July she would make this potato salad for around 30 to 40 people. The recipe calls for ten pounds of potatoes. The sweet onions, dill pickles, and green and black olives give the recipe a wonderful flavor. Now it is always a must-do on the 4th of July. See footnotes for smaller version."
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4 h servings 356 cals
Original recipe yields 30 servings


  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 839 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
  2. Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
  3. Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 11
  1. 11 Ratings

Most helpful positive review

Made this for pool party we went to yesterday and it was hit with everybody. I followed the smaller recipe amount for 12 servings. Didn't use Hellmann's mayo, just used our favorite light Kraft ...

Most helpful critical review

This was okay and enjoyed the olives and pickles, but won't be making this one again.

Most helpful
Most positive
Least positive

Made this for pool party we went to yesterday and it was hit with everybody. I followed the smaller recipe amount for 12 servings. Didn't use Hellmann's mayo, just used our favorite light Kraft ...

I love the fact that this recipe got published, now I could care less if mine, which is the same one minus green olives, gets published or not. This IMO, is the only way to have potato salad! ...

I'm a huge fan of tangy and tart combinations so I thought this salad was fantastic. My husband doesn't like tart things at all, so I get it all to myself...even better!

Great potato salad!!! Loved the crunch of the pickles! This recipe makes a lot and is great for large crowds :) Update: Made this again for the 4th of July and was another successful hit at our ...

good potato salad! I loved all the olives and pickles. I even used regular old potatoes that you buy in the 10lb bag.

Thanks for sharing, was very good will make again! I really like the olives and dill pickle.

I can't believe I never thought to put olives in potato salad! (I added green pepper too because in my brain, dill pickles and green pepper belong together, but it would have been delicious even...


I added some honey and it really helped to round out the flavor. Was also really good without it though.