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Mary Ann's Potato Salad
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Brief Description
Southern potato salad recipe with green olives, cubed pickles, apples and onion.
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Main Ingredient
potatoes
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Category: Salads
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Cuisine: Southern
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Prep Time: 25 min(s)
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Cook Time: 18 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
The trick to great potato salad is to peel the potatoes while they are still warm. If you wait until the potatoes have cooled completely, they will be waxy, says Mary Ann Pierce, recipe contributor.
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Posted By: mssavy
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Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 5 - medium russet potatoes
- 3 - hard-boiled eggs sliced
- 3/4 cups - to 1 cup Kraft Miracle Whip salad dressing
- 1 teaspoons - celery seeds
- 1/3 cups - sliced green olives
- 1/3 cups - sweet pickle cubes
- 1 - red delicious apple unpeeled, cored, cut into 1/2-inch cubes, tossed in a bit of lemon juice to prevent browning.
- 1/2 cups - diced Vidalia onion
- - salt to taste
Directions:
1. In a large saucepan, boil potatoes until tender, but not soft. While potatoes are still warm, peel and cut into 3/4-inch cubes. Place potatoes in a large bowl; set aside.
2. In a medium bowl, combine eggs, salad dressing, celery seeds, green olives, pickle, apple and onion, mixing well. Add to potatoes, tossing gently to coat potatoes. Season to taste with salt. Refrigerate until ready to serve.
This potato salad tastes even better the second day.
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