Picnic Potato Salad

"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."
Picnic Potato Salad created by kiwidutch
Ready In:




  • Scrub potatoes. Cut in half if large.
  • 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.
  • Drain; return potatoes to pot to dry over low heat for 30 seconds.
  • 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.
  • Meanwhile, trim and cut radishes in half. With flat sides down, thinly slice radishes and place in large bowl.
  • Add finely diced celery and chopped green onions or sweet onion to bowl.
  • Add red or green pepper and finely chopped pepperoni or kielbasa if using.
  • Peel cooled potatoes.
  • Cut potatoes into 3/4 inch cubes or 1/4� slices. Add to veggies in the bowl.
  • Dressing:

  • In a small bowl, whisk together vinegar, mustard, garlic, salt and pepper.
  • Gradually whisk in oil until blended.
  • Stir in parsley, if using.
  • Pour dressing over potato mixture.
  • Gently toss to coat well.
  • Taste and adjust seasonings.

Join The Conversation

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  1. Dienia B.
    wow i loved this i used white wine vinegar and added the peppers and some cukes as one was just begging to be put in no meat just veggies awesome salad i made in half amount and wished i made full amount
  2. Annacia
    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
  3. p.burgard
    I love this kind of Potato Salad! I have been making it for years, although I make mine just a little bit different. <br/><br/>I do not use bacon, or pepperoni. I DO use onion sliced thinly, green pepper, cucumber and radishes. I also use oil and vinegar, AND Italian spices, (oregano) salt and pepper. YUMMY! To die for! (I sort of made up my own recipe after having this at a neighborhood dinner buffet restaurant years ago.)
  4. gertc96
    This was a really good potato salad. I especially liked how light it tasted without all that heavy mayonaise in it. I took kiwidutch's advice, and cut the vinegar down a bit. I also had some red pepper and put that in as well. We left out the radishes because the kids were eating it and I thought they'd be a bit hot for them. Thanks so much for sharing. Made for PRMR- June 2010
  5. Sydney Mike
    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]


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