Presto Potato Salad
- MAKES
- 4 cups
- COOK TIME
- 30 Min
Potato salad can wear a lot of tasty hats and this one is sure to be one of your favorites. Packed with lots of flavors and textures, our Presto Potato Salad is quick-to-fix and always satisfies.
What You'll Need
- 2 pounds (4 to 5 large) Idaho potatoes, peeled and cut into medium-sized cubes
- 2 cups mayonnaise
- 2 hard-boiled eggs, chopped
- 1/2 cup diced onion (1 small onion)
- 1 cup sliced celery (1 to 2 celery ribs)
- 3 teaspoons prepared yellow mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon white vinegar
- 1 tablespoon sweet relish
- 1 teaspoon paprika, for garnish
What to Do
-
Cook potatoes in a large pot of boiling salted water until fork tender, about 20 minutes. (Be careful not to overcook them.) Drain potatoes, then place in a large bowl and chill.
- In a medium bowl, combine remaining ingredients then add to chilled potatoes. Mix well then sprinkle with paprika. Salad should be served chilled.
Notes
We've learned that if you mix the mayonnaise mixture with the potatoes while they're still warm, you'll get a bigger, richer flavor.
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onespirit498 16289 55
Jul 27, 2016
If I were to double/triple this recipe would I dbl/trp all ingredients? My family are big eaters.
Test Kitchen Team
Jul 28, 2016
Hi there! If you're doubling this recipe, we recommend doubling all the ingredients except the salt, pepper and mayonnaise. Enjoy!
lucretia1010 96337 22
Feb 02, 2016
I always thought if you add the mayo while the potatoes are still hot that the potatoes would mush up,,,??? My recipe is about the same,,except I use sweet pickles, and a little pickle juice instead of vinegar...
Test Kitchen Team
Feb 03, 2016
Hi there! In this first step, this recipe calls for the potatoes to be prepared in the following way: Cook potatoes in a large pot of boiling salted water until fork tender, about 20 minutes. (Be careful not to overcook them.) Drain potatoes, then place in a large bowl and chill. Enjoy!
larrylike 9779057
Jun 29, 2014
Substitute a bell pepper for the relish and celery, now you got something. chill over nite. Test Kitchen try it out. You can name it. Let me know what you think!
Crafter 16061
May 08, 2014
basically the same as mine except I use Honey Mustard and sugar instead of relish...
Dawn 5077626
Jun 26, 2013
Very similar to what I make.. I use Dijon mustard instead of yellow mustard, lemon juice instead of vinegar and add bacon.
wandangel
Jan 09, 2013
I actually prefer using bread and butter pickles in my potato salad. Unlike the pickle relish it doesn't overpower the other flavors. I also add some dill weed to mine. It really adds a wonderful taste. And if you prefer your potatoes firmer, it's better to use either red skin or white rose potatoes. They have a firmer, slightly waxy texture with more of a potato taste because unlike Idaho or russets they don't cook up to a mush if you let them cook too long or wait a few minutes after taking the potatoes off the heat (russets and Idahos continue to cook even after pouring the water off).
Deoneta
Jan 09, 2013
This is almost my recipe except I use some of the relish vinegar instead of the white vinegar and add some chopped green pepper. A good cheat when you're short on time is to used a couple of cans of diced potatoes. Just drain and drop the potatoes into some boiling water for a few minutes. This gets rid of the "canned" taste and gets the potatoes hot and a bit softer. Mix everything while the potatoes are still hot. Nobody can ever tell I used canned.
mare2 9159900
Jan 09, 2013
I am allergic to raw onion so I use onion powder or salt and I also use ground celery seed for the celery flavor. Easier than cutting celery. I grind celery seed in the magic bullet. Then for color and for crunch I use chopped red radish. People who like onion can't tell there is no fresh onion in it. I also put some of the egg slices on the top of the dish and then sprinkle some of the chopped radish between the egg slices. Sprinkle with paprika..Soooo pretty and also soooo good!
vgm
Feb 11, 2012
Substitute 2 cans of Tuna for the Potatoes and add some tomatoe .... terrific Tuna Salad !!!
Crafter 15742
Feb 11, 2012
Mix ingredients when potato's are warm. The flavor is sooooo much better. Add more mayo if needed just before serving. I also use sweet pickle juice in place of the relish. You get the flavor and sweetness and not the whole relish with each bite.
clong74 4249089
Jan 26, 2012
thats the way i have always made potato salad but i also put in tomatoes cut into little pieces to give it some color
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