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

From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you.

Ingredients Nutrition


  1. Combine potatoes through peas.
  2. Combine mayonnaise through horseradish and toss with potatoes mixture.
  3. Chill.
  4. If desired, serve on a bed of spinach garnished with olives and lemon wedges.


Most Helpful

I enjoyed this creamy salad with potatoes! I used a yellow bell pepper only sunflower seeds skipped the sprouts and optional radish But did use 1 carrot, coarsely chopped, chopped celery, and raw frozen peas. And did not use the optional fresh spinach, olives,or lemon wedges. Thanks for the Comfort Goodness!

Rita~ May 01, 2007

This was not that time consuming. I made half a batch. I diced the potatoes, then put them, with the egg, in the water to boil for about 9 minutes. I rinsed under cold water then. Didn't have the parsley or alfalfa. Used sunflower seeds and carrots. I used 1/8 C cider vinegar. Made it all and let sit overnight till lunch. DH liked it (except for nuts) and I was so-so about it. So I am giving it a 3 star (liked it.)

WI Cheesehead January 28, 2007

this was a very time consuming salad to make, it didnt really taste like your traditional potatoe salad we decided it was the cider vinegar. it was more like a vegetable salad with some potatoes, it was ok but i would probably omit some of the veggies and add a more traditional dressing to it if i made it again.

sprue July 10, 2005

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