Rating: 4.54 stars
546 Ratings
  • 5 star values: 348
  • 4 star values: 156
  • 3 star values: 34
  • 2 star values: 3
  • 1 star values: 5

This is a wonderful no fail potato salad.

Recipe Summary test

prep:
20 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.

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  • Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.

  • In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.

Nutrition Facts

315 calories; protein 4.5g; carbohydrates 22.3g; fat 23.7g; cholesterol 72.7mg; sodium 290.5mg. Full Nutrition
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Reviews (556)

Most helpful positive review

Rating: 4 stars
09/25/2003
Great potato salad for those who love red potatoes like I do. I added about a tablespoon each of dill relish and mustard though. Hint: cook the potatoes kind of slowly so the outside isn't too soft and the inside isnt' too crunchy, ,like mine were the first time! Read More
(407)

Most helpful critical review

Rating: 2 stars
01/09/2006
This potato salad was bland bland bland. I didn't even have to ask my husband what he thought of it - his face told all! He said it was a little bit better with some mustard in it but it still wasn't that good. The only good thing about it was that it improved with age. 2 days later it tasted much better. Read More
(35)
546 Ratings
  • 5 star values: 348
  • 4 star values: 156
  • 3 star values: 34
  • 2 star values: 3
  • 1 star values: 5
Rating: 4 stars
09/25/2003
Great potato salad for those who love red potatoes like I do. I added about a tablespoon each of dill relish and mustard though. Hint: cook the potatoes kind of slowly so the outside isn't too soft and the inside isnt' too crunchy, ,like mine were the first time! Read More
(407)
Rating: 5 stars
09/25/2003
Since I found this recipe a month ago, I've made it at least 6 times (mainly for family & neighborhood get-togethers). It's received rave reviews at all. I love that you don't have to peel the potatoes. This saves alot of time if you're preparing for a larger crowd. I would suggest salting the potatoes before boiling and increasing the salt/pepper seasoning X 2. Otherwise, I wouldn't change a thing. This will be a staple in my collection. A perfect, creamy, crunchy potato salad. Read More
(219)
Rating: 5 stars
07/24/2003
This recipe turned out wonderfully. Having read the reviews, I added bacon, dill and red pepper to the mix and thought it tasted superb. I also used apple cider vinegar in place of distilled white, and wonder if red wine vinegar might also be yummy. Thanks for the recipe! Read More
(199)
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Rating: 5 stars
11/19/2005
An all time family favorite - with one change. I eliminate the vinegar and milk, and add granulated garlic (or garlic powder) to taste. We're not fond of vinegar in our potato salad, and the additional garlic flavor makes the dish! I've also made this dish using regular potatoes - peeled, and finely chopped yellow onions in place of green onions. It's very good! I usually top with a sprinkling of paprika, parsley flakes and halved, hard-boiled eggs for presentation. Everyone asks for the recipe! Read More
(100)
Rating: 5 stars
03/23/2006
I don't even like potato salad and I liked this one! I was instructed to bring p. salad to a cookout so I grabbed this recipe. Added bacon bits and shredded cheddar cheese and it was a huge hit! This is now my designated dish at gatherings! Thanks for changing my mind about potato salad:) Read More
(77)
Rating: 5 stars
07/24/2003
This is a delicious potato salad. I made it for a cookout and everyone loved it. I added crumbled cooked bacon. I will definitely make this again. Read More
(57)
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Rating: 4 stars
08/11/2007
I made some changes to modify our taste. With these changes, I think this is a great recipe and simple too. I omitted the eggs (don't care for eggs). I reduced mayo by 1/2. I added more green onions. I also added a few dashes of Worcestershire sauce, 1/4 teaspoon of celery seed and 1/4 teaspoon dill. Also, needed more salt than recipe stated. Per all recipes' cooking potatoes tips, my potatoes were the perfect texture. I left the skins on cut them into bite-size chunks. Place them in a pot and cover them with water. Bring to a boil and salt the water. Keep the pot at a gentle boil and cook for approx. 8-15 minutes until tender and drain. Cool potatoes by spreading them on a baking sheet in a single layer. I never liked making potatoe salad because I'd either have hard or mushy potatoes. If you follow the cooking steps, I think you'll have perfectly cooked potatoes. Read More
(49)
Rating: 4 stars
02/27/2006
I was attracted to this recipe because I love green onions and prefer red potatoes to others. I took some suggestions from the Summer Potato Salad recipe on this site: I replaced the vinegar in this recipe with lemon juice, and the salt with seasoned salt. To cut down on the mayo I used 1/3 plain yogurt instead. I don't think the yogurt made a difference in the taste. But I thought it needed more flavor when I tried it so I did add a few tablespoons of dijon mustard, a lot of fresh parsley, and some salt. It turned out well. Read More
(43)
Rating: 2 stars
01/09/2006
This potato salad was bland bland bland. I didn't even have to ask my husband what he thought of it - his face told all! He said it was a little bit better with some mustard in it but it still wasn't that good. The only good thing about it was that it improved with age. 2 days later it tasted much better. Read More
(35)