Benny's Potato Salad

Benny's Potato Salad


"This is my potato salad I have created for many family gatherings. The olives and dill relish give it a twist from the typical bland salad. Everyone always brags on me about it. Enjoy!"
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2 h 25 m servings 217 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

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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

  • Cook

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  1. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
  2. In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.



1st Recipe I've made that wasn't rated yet. My husband I could not eat this - guess I should have tasted before adding the dill seed and white wine vinegar. Won't make this again -but thanks f...

There were too many different ingredients in this. I didn't have them all, so I confess that I doubled up on some (all sweet relish, only one type of mustard). The long ingredient list didn't se...

Not bad! I cut back the white wine vinegar to a 1/2 tsp and the dill seed back to 1/4 tsp. This seemed to work better for me.

almost like the potato salad I make, try using dill weed instead of the dill seed it should make a differance if you don't like the dill seed taste.

I thought this was really good - my picky fiance enjoyed it too! I used all ingredients except the eggs, olives, brown mustard, celery seed, and dill seed. After we each had a serving, my fiance...