New Potato Salad Recipe

Potato Salad. Photo and Recipe: Diana Rattray
Ratings (5)
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
220 Calories
13g Fat
22g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This potato salad recipe is a well-seasoned combination, and the new potatoes give it a special flavor. It's the perfect potato salad to prepare for your big cookout, or take it to a summer potluck.


  • 2 pounds new potatoes (or small round white potatoes, unpeeled)
  • 1/2 teaspoon salt
  • 3 hard-cooked eggs (peeled, chopped)
  • 1 1/2 cups minced celery
  • 1/2 to 1 cup sweet onion (finely chopped)
  • 1/2 cup mayonnaise
  • 1 to 2 teaspoons prepared mustard
  • 1/2 cup chopped sweet pickles (with some juice)
  • Salt to taste
  • Pepper to taste
  • Dash cayenne pepper
  • Garnish: dusting of paprika

Steps to Make It

  1. Scrub the potatoes and cut into 1-inch cubes. If very small, you might want to leave them whole.

  2. Place the potatoes in a saucepan and cover with water to about an inch above the potatoes. Add 1/2 teaspoon salt. Cover and boil potatoes until tender.

  3. Drain and let cool.

  4. Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne. Stir in a little parsley if using, then sprinkle paprika over top.

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