Great American Potato Salad

photo by:kraft

Creamy mayo, hearty potatoes, savory hard-cooked eggs, crunchy celery: ingredients for a quintessentially American salad. We the people say, "Yum."

time

prep:

30 min

total:

3 hr 30 min

servings

total:

8 servings, 1/2 cup each

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What You Need

1/2

cup KRAFT Real Mayo Mayonnaise

Tbsp. yellow mustard

1/2

tsp. celery seed

1/8

tsp. pepper

1-1/2

lb. white potatoes (about 5), cooked, cooled and cubed

hard-cooked eggs, chopped

onion, chopped

stalks celery, sliced

1/3

cup dill pickle relish

Make It

step 1

MIX first 4 ingredients in large bowl.

step 2

ADD remaining ingredients; mix lightly.

step 3

REFRIGERATE several hours or until chilled.

Kraft Kitchens Tips

Serving Suggestion

For a great summer meal, serve this classic potato salad with grilled chicken breasts and a fresh fruit salad.

Picnic Safety Tip

When taking food to a picnic, do so in an insulated bag with a reusable ice pack. If you don't have any reusable ice packs, freeze individual juice boxes the night before the picnic. When you're ready to go, pack the frozen juice boxes around the foods in the cooler. The juice boxes will keep your food cold and will be thawed when you get to the picnic to serve as cold drinks for the kids.

Substitutes

Substitute MIRACLE WHIP Dressing for the mayo, GREY POUPON Dijon Mustard for the yellow mustard and 1/2 cup CLAUSSEN Sweet Pickle Relish for the dill pickle relish.

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SueBerg

posted:7/2/2009

I have been making this recipe for years but never had the measurements to go by. I just would put the ingredients in and taste as I go. Now my potato salad will taste the same each time. I also add sliced black olives and chopped parsley.

cluckysmom

posted:7/2/2009

This is the same as my mothers old fashioned potato salad except we always used sweet pickle relish. MMMM Good

mellgrenj

posted:7/2/2009

Absolutely the best!

a cook

posted:7/2/2009

This is the way my mother made potato salad and I had always made it but we put a twist on it one Fourth of July and made it superb. Try using Honey mustard instead of yellow mustard. I make enough potato salad for 15 to 20 people and it is gone the first time around. No left overs.

6mag44

posted:7/2/2009

Easy, fast and tasty. I cube the potatoes and cook in the microwave then mix while the potatoes are warm, refrigerate and top with hard boiled eggs.

a cook

posted:7/2/2009

It is the mayo. I have been using Kraft mayo for years. And people go nuts for my potatoe salad. I do not use some of the other ingredients, but IT IS SOOOOO GOOD. Peole always want my recipe and then when I tell only what I use, they don't believe me. Thanks Kraft mayo... ;)

shalynn57

posted:7/2/2009

This recipe is wonderful!! I have never had a potato salad recipe written down, yet, I have made this same recipe for over 30 years with nothing but compliments. The only difference is I use 1/4 cup sweet pickles and 1/4 cup chopped dill pickles and 4 eggs. And I top it off with crispy bacon crumbles!! So good!

Bajali

posted:7/2/2009

These are the ingredients that I have been using for years to make my potato salad. I am requested often to bring the potato salad!

sueannames

posted:7/2/2009

The best potato salad ever and been making it just like this forever. sue

cheflowell

posted:7/2/2009

If the Potato salad is not served the day you make it, the onion will take over the salad and it will taste like an onion salad. If you don't like the overwhelming onion flavor, use onion powder instead.