Mary Ann’s Potato Salad Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Southern potato salad recipe with green olives, cubed pickles, apples and onion.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Southern

    Prep Time: 25 min
    Cook Time: 18 min


    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.


    Taste of the South

    Posted By:


    Posted On:

    December 18, 2015

    Print Recipe

    Speak Your Mind