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Springtime Potato Salad

Total Time

Prep: 20 min. + chilling

Makes

10 servings

Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. —Ellen Benninger, Stoneboro, Pennsylvania
Springtime Potato Salad Recipe photo by Taste of Home

Ingredients

  • 6 cups cubed peeled potatoes
  • 4 hard-boiled large eggs, chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped sweet pickles
  • 1/3 cup chopped onion
  • 1/3 cup chopped radishes
  • 1/2 cup mayonnaise
  • 3 tablespoons sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon 2% milk
  • 1-1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • Optional: Sliced green onions and paprika

Directions

  1. Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook until tender, 10-15 minutes; drain. Place in a large bowl; add eggs, celery, pickles, onion and radishes.
  2. In a small bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; stir into potato mixture. Cover and refrigerate at least 1 hour before serving. If desired, garnish with green onions and paprika.

Nutrition Facts

3/4 cup: 221 calories, 11g fat (2g saturated fat), 89mg cholesterol, 297mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 5g protein.

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