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    You are in: Home / Recipes / Picnic Potato Salad Recipe
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    Picnic Potato Salad

    Picnic Potato Salad. Photo by kiwidutch

    1/1 Photo of Picnic Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    foodtvfan's Note:

    This potato salad doesn't have any mayonnaise and is great for a picnic because it keeps well. Good with burgers or steak or whatever else you like on the barbecue. Leftovers keep well in the fridge for a couple of days if you have any. For my vegetarian friends I leave out the meat. Posted in response to a request.

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    Units: US | Metric




    1. 1
      Scrub potatoes. Cut in half if large.
    2. 2
      In a saucepan, cover potatoes with cold water, bring to a boil, cook for 10 to 15 minutes or just until tender but not mushy.
    3. 3
      Drain; return potatoes to pot to dry over low heat for 30 seconds.
    4. 4
      Arrange in a single layer on a cookie sheet (or any platter or dish to hold potatoes in a single layer)to allow to cool.
    5. 5
      Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
    6. 6
      Add finely diced celery and chopped green onions or sweet onion to bowl.
    7. 7
      Add red or green pepper and finely chopped pepperoni or kielbasa if using.
    8. 8
      Peel cooled potatoes.
    9. 9
      Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
    10. 10
    11. 11
      In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
    12. 12
      Gradually whisk in oil until blended.
    13. 13
      Stir in parsley, if using.
    14. 14
      Pour dressing over potato mixture.
    15. 15
      Gently toss to coat well.
    16. 16
      Taste and adjust seasonings.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on July 18, 2011


      Just finished making this in a half amount before the heat of the day really sets in and, of course, had to sample. Yum! I used veggie pepperoni in it and (for me) that is excellent and a lot healthier. I'll be taking some of this to work for lunch today and there is plenty left in the fridge for tonight :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2009


      When making this recipe I didn't peel the potatoes (since I like eating potato skins!) & opted out of including the pepperoni, but other than that they recipe was followed (Ah, yes, but I did get generous with the mustard!) ~ & we had A GREAT TASTING POTATO SALAD, willingly shared with my veggie son & DIL! [Tagged, made & reviewed in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2007


      DH eapecially liked these, while I found the vinegar a little overpowering so I would use less of it next time and also increase the mustard which we both liked very much. It was nice to try a potato salad that contains no mayonnaise and the only change I made was to sear the garlic, celery, onion and red pepper in a very hot frypan for one minute to slightly cook out the rawness of the tastes since they are less liked raw by DH and myself. This was easy to make and DH had bagged the leftovers for his lunch tomorrow. Please see my rating system: a divided rating from DH and I, but since I always err on the side of the higher rating to account for personal taste, a lovely 4 stars and a happy DH. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Picnic Potato Salad

    Serving Size: 1 (178 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 199.3
    Calories from Fat 83
    Total Fat 9.3 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 182.4 mg
    Total Carbohydrate 26.5 g
    Dietary Fiber 3.8 g
    Sugars 1.7 g
    Protein 3.3 g

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