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Picnic Potato Salad

The Red River Valley near where my family lives is a prime growing area for potatoes. They request this recipe not only in summer, but year-round.
  • Total Time
    Prep: 20 min. Cook: 20 min. + chilling
  • Makes
    4-6 servings


  • 4 medium potatoes (about 1-1/2 pounds), peeled
  • 1/2 medium cucumber, finely chopped
  • 3/4 cup chopped fresh broccoli
  • 1/2 cup finely chopped celery
  • 2 hard-boiled large eggs, chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons milk
  • 2 tablespoons finely chopped onion
  • 1-1/2 teaspoons chopped fresh parsley
  • 1-1/2 teaspoons prepared mustard
  • 1-1/2 teaspoons white vinegar
  • 3/4 teaspoon celery seed
  • 1/2 teaspoon each salt, pepper and sugar


  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into cubes.
  • In a large bowl, combine potatoes with the cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and gently toss. Cover and chill 1 hour before serving. Store in refrigerator.
Nutrition Facts
3/4 cup: 324 calories, 24g fat (4g saturated fat), 81mg cholesterol, 398mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 5g protein.

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