Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This potato salad is great !!! just the way I like it, for some mysterious reason. Prep time does not include chilling time in the fridge.

Ingredients Nutrition


  1. Cook potatoes slowly in a large saucepan of salted water.
  2. When done, but not soggy, drain in a colander until cool enough to handle, peel, and cut into 3/4" pieces.
  3. Place in a medium bowl, and toss with vinegar, lemon juice, salt, pepper, and olive oil.
  4. Set aside until cool, taste, and adjust tartness and seasonings if needed.
  5. Add celery, onion, parsley, and bell pepper, sweet and dill relish, mustards, mayonnaise, and sour cream or drained yogurt, combining gently.
  6. Add salt and pepper to taste, plus more veggies and seasonings to taste.
  7. I don't think I've ever made this exactly the same!
  8. But this is the way I always start.
  9. After all other ingredients have been added, coarsely chop the hard boiled eggs, add them, adjust salt and pepper to taste, and combine gently.
  10. Refrigerate until chilled for best flavor and texture.


Most Helpful

Unlike longjon, I thought the salad needed less acidity and wish I hadn't added the full amount of vinegar and lemon juice. There are lots of interesting flavors in the salad though and I may try making this again without adding both vinegar and lemon juice.

iris5555 September 04, 2005

A great potato salad with mulitple contrasting flavors, colors and textures. Using what I had on-hand, I omitted the relishes, garlic granules and the sour cream/yogurt. I added roasted garlic and red pepper, chopped dill pickle, radishes and a little more mayo. In the end, it needed more acidity so I added a couple of tablespoons of dill pickle juice. thanks.

longjon August 30, 2005

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