Vicki's Classic Potato Salad

Total Time
Prep 20 mins
Cook 25 mins

Creamy and good; a must have side dish for any cookout.

Ingredients Nutrition


  1. In a covered saucepan cook potatoes in boiling, salted water for 25-30 minutes or until tender. Drain well.
  2. Peel and cube potatoes and transfer to a large bowl.
  3. Add onion and egg.
  4. Combine mayo, sugar, celery seed, vinegar, mustard, salt, and relish.
  5. Pour over potato mixture and toss to coat. Cover and chill.
  6. Better the second day.
Most Helpful

Made half the recipe this morning and tried a few bites still warm. Yum! I used celery salt in place of the seeds and salt. The dressing had a sweet-sour taste like brocolli salad dressing. Chilled it well and enjoyed it with leftover chilled Roast Chicken Breasts With Parsley Pan Gravy for a nice picnic lunch. Thanks for posting Vicki. Made for Zwizzle Chicks for ZWT6. Edited 6/26: I made this with 1 lb sea shell macaroni, red onion, and 3 eggs. Made the dressing as posted and chilled it overnight. I had a sample for breakfast and it was fantastic! This is for a BBQ today and I am looking forward to it!

ElaineAnn June 26, 2010

Ya got the Zesties too! Loved this. The sugar was an excellent addition, especially after not having it before in potato salad. I had some celery from the garden and added that too. Great salad, and one I can use lots! Made for ZWT 6 Zesties!

Andi of Longmeadow Farm June 26, 2010