Susan's Best Potato Salad

READY IN: 50mins
Recipe by Emily

A refreshing twist on potato salad. An eggless version that is different than most.

Top Review by Jessie MacMillan

I love this potato salad! It's easy to make and very tasty -- and people don't miss the eggs (my husband doesn't like hard-boiled eggs). It was a big hit on July 4th.

I used 8 red potatoes, which are clearly more than 4 large potatoes (LOL), so I doubled both of the dressings. I covered the potatoes with water, brought to a boil, and boiled gently for about 30 minutes, until the skins started to come off and they were tender; I left the skins on in the salad. Also, I added the green onions to the potato salad.

The aroma of the first dressing is so wonderful you may be tempted to stop there, but the dill, radishes, & green onions in the second dressing really finish it off nicely.

Update: It's now nearly 5 years since I posted my review and I still LOVE this recipe. Family and friends request it whenever I offer to bring something to a gather. Yum!

Ingredients Nutrition


  1. Peel potatoes and cut into 1/2 inch cubes.
  2. Mix oil, vinegar, salt, sugar and garlic.
  3. Pour over warm potatoes.
  4. Refrigerate until cool.
  5. When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
  6. Garnish with a few radish slices and green onion sprigs if desired.

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