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Golden Potato Salad

The recipe for this zippy potato salad has been in our family five generations. We always have it at outdoor suppers. Mustard gives the salad appealing color.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    20 servings


  • 5 pound potatoes, cooked, peeled and cubed
  • 6 hard-boiled large eggs, chopped
  • 1 cup diced celery
  • 1 cup diced dill pickles
  • 1/2 cup sliced green onions
  • 1/2 cup shredded carrot
  • 1/4 cup minced fresh parsley
  • 1 can (6 ounces) pitted small ripe olives, drained
  • 2 cups mayonnaise
  • 1/4 cup prepared mustard
  • 1 teaspoon prepared horseradish
  • 1 garlic clove, minced
  • Salt and pepper to taste


  • In a large bowl, combine the first eight ingredients. Combine the mayonnaise, mustard, horseradish, garlic, salt and pepper. Pour over potato mixture; toss gently to coat. Cover and refrigerate for several hours or overnight.
Tip: Cook the potatoes a day ahead. Chill in the refrigerator overnight for easy handling.

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