Total Time
40mins
Prep 15 mins
Cook 25 mins

I love my Better Homes & Garden Cook Book, and this recipe is another example of why! I made this last night, and it was DELICIOUS! My husband ate two servings (and he doesn't like potato salad). I used red peppers, Dijon mustard and omitted the eggs. Recipe suggests substituting mayo with plain yogurt or sour cream. Easily halved; though I would use 1/4 tsp. salt.

Ingredients Nutrition

Directions

  1. In covered saucepan cook potatoes in boiling water for 20 to 25 minutes or just until tender; drain well.
  2. Let cool.
  3. In a large bowl, combine celery, green pepper, onion, mayo, vinegar, mustard, salt and pepper.
  4. Cube potatoes and add to mix with eggs.
  5. Toss gently.
  6. Cover and chill for up to 24 hours.
  7. Makes 12 side-dish servings.
Most Helpful

5 5

Fantastic potato salad, Steph! It's hanging out in our fridge getting even better for tomorrow, but I had a few bites when I made it and am delighted with the result. I used half plain yogurt instead of all mayo, 1 dill pickle instead of the bell pepper (didn't have one), and 2 T of pickle juice for the vinegar. Thanks for posting!

5 5

Personally, my favorite potato salads nearly always have eggs so we liked this one just as written.As a personal preferance, next time I'd increase the mustard and decrease the vinegar. Good salad, Steph & Don.

5 5

I was really craving potato salad and this certainly hit the spot. I cut it in half since it was just the two of us. I following your instructions using mayo instead of salad dressing. Very creamy and very flavorful. Thank you so much, Steph inaway, for sharing this.