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Picnic Potato Salad

Rated as 4 out of 5 Stars

"What would a picnic be without potato salad? In this recipe, mint adds a tasty twist on the traditional. Because it contains oil instead of mayonnaise, it travels well to picnics. --Sheri Neiswanger, Ravenna, Ohio"
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Ingredients

25 m servings
Original recipe yields 12 servings

Directions

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  1. Place potatoes in a large saucepan and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-20 minutes or until tender. Drain and place in a large bowl. Combine the remaining ingredients; pour over potatoes and toss to coat. Cool to room temperature. Cover and refrigerate until serving.

Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very good. A refreshing change from the typical potato salad of which I am not a fan. I made it for a party at my house and it went over very well. It did however made too much dressing. I w...

Most helpful critical review

needs work

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Very good. A refreshing change from the typical potato salad of which I am not a fan. I made it for a party at my house and it went over very well. It did however made too much dressing. I w...

This is terrific! I used fresh mint and basil (3 times the dried amt.) since I had it and I think all fresh herbs would be even better. I like it this way, but the 2nd time, I added 2 stalks cel...

I was looking for a recipe on here similar to one I have made in the past with potatoes, seasoning and oil that I serve cold, but couldn't find it. I saw this recipe and decided to try it. I fol...

Although I accidentally overcooked the potatoes (ended up like mashed potatoes,) they still tasted delicious with the dressing. I'm glad to have an alternative to the common bbq potato salad. No...

I second the too much dressing, but still too much was alright becaue it was delicious! (Plus, less oil will make it even lower in fat.) I used what I had at home so I substituted: parsely for...

I added about 1/3 of a cup of jalapeno relish. Much better that way. I also added celery, no mint but fresh dill instead.