Madison Avenue Potato Salad

READY IN: 45mins
Recipe by Heather U.

A variant of this recipe was discovered by my Aunt Judy in a Good Housekeeping Cookbook. Not sure that folks on Madison Avenue would claim this as their own but it's certainly tasty, especially if you like hard boiled eggs in your potato salad (and if you don't, you can obviously omit them).

Top Review by Toni in Colorado

The first time I made this was back in 1987. What caught my interest in trying this recipe was the use of ripe olives and pimentos. Thanks for posting this recipe.

Ingredients Nutrition

Directions

  1. Cover whole, unpeeled potatoes with water in a large pot. Bring to boil. Cook for 20-25 minutes, or until a fork easily slides into the center without resistance. If desired, peel the skins off. Dice.
  2. While the potatoes cook, whisk together the dressing ingredients. Taste for seasoning; add salt and pepper to taste.
  3. Place all salad ingredients in a large bowl. Pour dressing over the top and stir to combine; ideally, the potatoes will still be warm at this point. Cover and chill in the refrigerator for several hours to allow the flavors to blend.

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