All American – Traditional Potato Salad

It has taken me years to perfect this salad.

It has become a family favorite and it usually makes its first appearance at the beginning of spring for my brother-in-laws birthday.  From that moment on it graces our table on numerous occasions until fall sets in and the leaves begin changing color.

I don’t know about you but I am pretty picky when it comes to potato salad.  The flavors need to balance well and I don’t like it to be too mayonnaisey {is it a word? It is now}.  My neighbor insists on using Miracle Whip {shudder}.  We have vowed to have a potato salad cook off in which I will be a gracious winner and refrain from any “na-na-na-na-na” or name calling.  That is how good this potato salad is!

Make it this weekend for your 4th of July party along with some Crunchy Oven Fried Chicken Legs and a Deep Dish Apple Pie!

Creamy Potato Salad

  • 5-6 medium russet potatoes, diced into bite size pieces
  • 1 cup chopped celery
  • 1/2 cup finely chopped onion
  • 1 cup sliced green olives
  • 2 hard boiled eggs
  • 1/2 cup mayonnaise
  • 2 tblsp white vinegar
  • 1 1/2 tsp granulated sugar
  • 1 tblsp yellow mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper

Boil the potatoes until fork tender, about 15-20 minutes depending on the size.  While the potatoes boil chop the celery, onion, and olives.  Drain the potatoes and place them in a medium bowl with the celery, onion, and olives.  In a small bowl mix the rest of the ingredients.  Pour into the potato mixture and mix to incorporate.  Dice the boiled eggs and fold into the mixture.  Cool in the refrigerator until ready to serve.  I like to mix in the sauce when the potatoes are still hot/warm so they absorb some of it and coats every piece.


  1. I’m making this on Monday. Then maybe I’ll make it on Tuesday and Wednesday and Thursday…

  2. Dumb question but did you cut up the potatoes and then boil them? Thanks I’m looking to make this tomorrow.


  3. Amazing recipe! I made it today and its delicious. Nice and simple. Not too mayonnaisey. Just how i like it. I’ll be making this a lot. Thank you!


  4. michele says:

    Hi….I am planning on making this tomorrow….can you please let me know what type of green olives are you recommending? Are you referring to a spanish olive with pimento or ??? Sounds great but want to get the flavor you rave about! I can’t wait! We are big potato salad fans….and this one sounds terrific! Thank you in advance!

    • Enjoy Michele! I use spanish olives with pimento. I never thought to specify that but I should! There are so many different kinds of olives you can find. Happy Memorial Day!

  5. Emily Gansel says:

    How many people does this serve? Just a general estimate would be great. Thanks!

    • I would say it should serve 6-8 people easily. I typically double it when taking to our family parties. It usually goes pretty fast. I hope you like it!!

  6. Made a batch up but instead of white vinegar I used Vlasic pickle juice.
    Just a little more tang!

    Thank you for the recipe!


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