This mustard-style Great American Potato Salad is a traditional, basic potato salad—perfect for a Memorial Day picnic or any summer meal. It’s such a great summer side dish. I found this recipe over at KraftRecipes.com and I think it’s really good!
This potato salad has lots of good things in it like chopped hard-boiled eggs, onion, celery, and some dill pickle relish (if you prefer sweet pickle relish, you could substitute that). The recipe didn’t say anything about peeling the potatoes, so I left the skins on—it’s nice not to have to peel potatoes if you don’t have to! 🙂 I also added just a bit more relish. I like the texture of this salad—it’s nice and creamy, and it’s great served over lettuce leaves, too.
Great American Potato Salad
GREAT AMERICAN POTATO SALAD by NancyC, adapted from Kraft Foods
Makes 8 (1/2 cup) servings
- 1/2 cup mayonnaise, light or regular (or substitute Miracle Whip® for the mayo)
- 1 Tablespoon yellow mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups cubed potatoes (about 5), cooked and cooled, peeled or unpeeled (you can use red potatoes if you like)
- 2 hard-cooked eggs, chopped
- 1 onion, chopped
- 2 stalks celery, sliced
- 1/3 to 1/2 cup dill pickle relish (or substitute sweet pickle relish)
Mix the mayonnaise, mustard, celery seed, salt, and pepper in a large bowl. Then add the remaining ingredients and mix lightly. Refrigerate for several hours or until chilled.
Recipe from NancyC | nancy-c.com
Are you a potato salad fan? Do you have a favorite way of making it?
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