Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

I found this recipe in the Plain Dealer Sunday Magazine section. We tried it and liked it. It is a little different than normal potato salad. I personally will use less mayonnaise next time because I like my potato salad drier. Cooking time reflects time in refrigerator

Ingredients Nutrition


  1. Boil whole unskinned potatoes until tender.
  2. Remove the potatoes from heat and dice them roughly.
  3. Coat the potatoes with the vinaigrette dressing and let the potatoes cool.
  4. Mix potatoes gently with all other ingredients.
  5. Refrigerate for serveral hours before serving.
Most Helpful

Really delicious! I make my red potato salad almost exactly the same way, but I also add crumbled bacon for extra flavor and some chopped celery for added crunch.

sjsmith May 24, 2011

I made this for dinner tonight. I used Wish Bone Greek Vinaigrette, Hellman's Light mayo, and Dill Pickle Relish from the farmer's market. I also substituted sweet onion for the red because that is what I had on hand. I will make it the same way next time, as everyone gave it 5 stars! That is rare in our house, especially with potato salad. After dinner I immediately saved this to my cookbook. I didn't want to take any chances of not being able to find this recipe again. Served with grilled chicken.

whtbxrmom February 17, 2013

Enjoyed the mixture of flavors. Had a hard time using 1 cup of mayo for four servings, so I cut it to about 1/2 cup and it wasn't a problem.

Cookin'Diva July 08, 2007