Total Time
Prep 15 mins
Cook 0 mins

Although this recipe has been slightly tweaked, the original was found in the Taste of Home July 2008 cookbook, Picnics, Potlucks & Barbecues. Preparation time does not include the time needed to steam the potatoes, nor does it include the time needed for the salad to chill.

Ingredients Nutrition


  1. In a large bowl, combine the first 4 ingredients.
  2. Stir in the mayonnaise (& hot pepper sauce, if using), mixing well.
  3. Cover & refrigerate at least 1 hour before serving.
Most Helpful

This was "okay"~I really had high hopes due to the previous reviews. Has potential, might need to tweak for personal tastes.

mtnmel May 12, 2011

Love Love Loved this recipe! I don't care for onions so left them out, and was generous with the tabasco in the dressing. I overcooked my potatoes a bit but that didn't affect the flavor - really enjoyed this - thanks for sharing the recipe!

loof May 10, 2011

This is fantastic and exceeded my expectations. For the mayo I used the one with olive oil and spring onions for the onion since they are finally available this time of year. I also used Chalula sauce for the heat. I served on a bed of torn romaine lettuce. I boiled some eggs to accompany the remainder of this salad tomorrow at work. Thanks, Syd! I will probably make this a lot. Made for Newest Zaar Tag Game.

mersaydees April 24, 2011