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Summer Potato Salad

(6 Votes)
SERVES
8
COOK TIME
25 Min

Our fresh-tasting Summer Potato Salad made with all-American Idaho potatoes will conjure up memories of lazy summer afternoon family picnics. How 'bout making some new memories with it this summer?

What You'll Need:
  • 4 pounds Russet Idaho potatoes, peeled and cut into 1-inch chunks
  • 1 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 cup diced celery
  • 1/2 cup diced red onion
What To Do:
  1. Place potatoes in a large pot and add enough water to cover them. Bring to a boil over high heat and cook 15 to 20 minutes, or until fork-tender. Drain and cool.
     
  2. In a large bowl, combine mayonnaise, vinegar, garlic powder, salt, and pepper; mix well. Add potatoes, celery, and onion to mixture and stir gently until evenly coated. Refrigerate for 2 hours, or until ready to serve.
Notes

Fresh herbs will bring out the summer flavor of this potato salad. Try adding some chopped parsley, snipped basil, or whatever herbs you like best.


For more information about Idaho Potatoes, visit
www.idahopotato.com.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Hurray for no hard boiled eggs!

So very tasty and I love that it's not swimming in mayo! Easy and satisfying recipe, you're gonna love it! Added some fresh Italian parsley.

Leave out the celery and try about a3rd to 1/2 cup bell pepper diced. thats what my mother used and we loved it. leave out garlic if you want. chillabout 4 hrs.

Left over baked potatoes will give potato salad an good flavor. I bake mine and cool them in the fridge. I have an natural gas grill so baking in the hot summer isn't a problem. I learned that trick from a cook in a steakhouse who used up yesterdays left over potatoes for salad. His dressing was just Mayo, a bit of garlic powder and Dijon mustard to taste. The baked potato flavor made all the difference. I still add onion and eggs at home. Most commercial kitchens don't use boiled eggs for many reasons.

This seems to be a basic recipe for potato salad, and sounds good. I personally do not use vinegar or salt - the mustard takes care of the salt flavor. However, I do add diced apple and black olives, along with diced sweet pickle. I also use lite mayo. And to change things around a little more, at times I also use salad macaroni and add to the potato salad. May sound strange to you, but if you try it, I can almost guarantee that you will enjoy!

I use salad dressing (like Miraclewhip) instead of mayo and add hard boiled eggs and sweet pickle relish. I also add just a little ranch and thousand island dressing.

Try a good quality Dijon mustard the rest sounds like basic potato salad recipe. I chop up some sweet pickles in mine, relish is too sweet for my taste. Boiled eggs is a must which this recipe leaves out.

I also add Dijon mustard to give the salad a little 'zing'. Besides the sweet relish and eggs, I also add crumbled bacon. Yum!

Boiled eggs are not a must for those of us who can't stand them.

Since we didn't like mayo my mom used salad dressing with a small amount of sweet pickled relish. IMO, the pickle relish helped even out the sweetness of the mayo not found in salad dressing. Mustard adds the tartness of the vinegar in this recipe. My mom would use whichever of the two she had in the house...just adjust to your taste. I salt my potatoes before cooking them. Potatoes have a raw taste to me if you add the salt after cooking. I use salad dressing, sweet pickled relish, hard boiled eggs, and mustard. If your sauce is too tart I was taught to add sugar if it's too sweet add more mustard/vinegar. Be careful, or else you'll end up like me going in a circle alternating between sugar & vinegar. LOL!!! This recipe is very good & so very close to the taste of mine.

LOVE>>>LOVE your recipes Mr. Food...I have found soooo many like my momma used to make...she never measured, nor used a recipe. :) When I asked, she would always tell me, "oh I don't know, you use a little of this, about this much of that...etc. :) I tried for years, from memory, to make the traditional favorites but all failed in comparison. Since finding Mr. Food I have the basic ingredients & measurements for her recipes, which I call my "super power" now I can add to/leave out things she used/didn't use. Thank you Mr. Food, you have given me back a part a big part of my momma, her love of cooking and a taste of her love which I can now pass down to my daughter and granddaughter in the form of an actual recipe. Please keep sharing that "oooohhh sooooo goodness"!

There is no salt problem. Just skip it. I don't have any salt in the house.

Salt in moderation is not unhealthy unless you have a health issue. We do need it in small quantities. Just like many things touted as being unhealthy moderation is the key. A little salt won't hurt you and the body does need some.

I prefer my potatoes cut a bit smaller, like a 1/2 inch cube. I also add hardboiled eggs, and chopped seeded chopped cucumber

TY, I like my potatoes cut smaller too also it doesn't seem to take them as long to cook. I have tried the chopped celery seeds in my cole slaw. The celery taste comes out best if I let the slaw set in the fridge several hours. I think if I would have chopped the seeds first it would have brought the taste out right away. Some professional cooks have said if you smash, crumple, or chopped the dried herbs it will bring their taste back to life. I find myself using the herbs more & more...you get the taste plus you usually have them in your cabinet & they're less expensive. Just my opinion. :)

Pretty much the way I make it, only I don't measure. And if I have fresh dill in the garden, I will add a little. I also like a lot of mustard in mine--and a dash of paprika and lots of chopped hard boiled eggs! Lol, so okay, mine isn't quite the same as the original here.

Tks for sharing...outside the herbs it sounds as though you cook like my mom. She always used the hard boiled eggs & xtra mustard which was what I grew up knowing as potato salad. She also used salad dressing instead of the mayonnaise. I love Mr. Foods recipes because they give me the basics measurements & I can add/leave out what she didn't used. LOL...so you're not the only one who changes things around...you, as good cook, don't really need a recipe. :)

I think Mr. Food is the absolute best, he has such a variety of recipes and so far everyone I have tried tastes great. THANK YOU MR. FOOD, because of you Ifeel like a gourmet chef

The very best potato salad I have ever had! I had used red potatoes before, but using the Russet Idaho potatoes kept the chunks firm, but tender, without being the usual mush I had experienced - excellent tip!!! I did find that the salt amount was too much for the way I cook and halved it before adding as well as the pepper and garlic powder. For those who keep asking for mustard, there is no need for it and the color of the salad is better without the stain of mustard. The apple cider vinegar gives the right amount of acidic tartness and twang to the potato salad. I would add just a tad more mayonnaise - not much - next time I make this incredibly "ooh it's sooooo good" salad!

You are right, the vinegar adds the tartness of the mustard. My mom added vinegar if she didn't have mustard.

Where is your nutritional information??

WAY too much salt...I'll cut back on that and the garlic powder next time. I added hard-boiled eggs to mine - can't have potato salad without the eggs!

This looked so good on TV that I had to find the recipe. Soon friends will be visiting and I will be serving this basic potato salad and will be proud to have made something so delicious and appetizing. Thank you very much for your research and recipes for gourmet summer foods. I always smile when I see Mr. Food's presentation come on. BRAVO!!!

dhoc806461L: Thanks for your comment! This particular recipe for potato salad doesn't use mustard. If you'd like one, you may want to try another recipe, like our Picnic Potato Salad, Honey Mustard Potato Salad, or Presto Potato Salad.

Where is the MUSTARD?

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