The Very Best Potato Salad Recipe
Cubed potatoes cooked to a perfect consistency then marinated in white wine vinegar


Cubed potatoes should be cooked to perfection, not mushy!  Take care not to overcook them.
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Potato Salad Recipe
recipe and photograph created by
Peggy Bucholz

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Recipe Type: white cubed potatoes, salad, mayonnaise, onion, egg

Prep Time: 15 min
Total Time: 15 min
Yield: 3 cups


1 pound white potatoes, peeled, cut into 3/4-inch cubes
1 tablespoon white wine vinegar
1/4 cup celery, chopped
2 tablespoons green onion, sliced
2 tablespoons sweet pickle relish
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
2 tablespoons fresh parsley, chopped
1 hard boiled egg, cut into 1/4-inch cubes
1/4 cup mayonnaise, Best Foods or Hellman's
salt and pepper, to taste


Put potatoes in a saucepan and cover with 1-inch of cold water. Bring to a boil over medium high heat; then reduce the temperature to medium stirring once and continue cooking for 8 minutes. Test potatoes with the point of a small knife to make sure they are perfectly cooked, i.e. not too firm nor mushy.

Drain well and transfer to a large bowl; add white wine vinegar, let marinate 20 minutes stirring occasionally or until potatoes have absorbed all the vinegar. Then blend in the celery, green onion, pickle relish, dry mustard, celery seed, freshly chopped parsley, cubed hard boiled egg, salt and pepper. Fold in the mayonnaise and serve.

wine Wine recommendation: Claret; Chardonnay;

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