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Classic, All-American Potato Salad with sweet pickles. It's the best potato salad I've ever eaten!
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4 from 1 vote

Classic Potato Salad

Course: Salad
Cuisine: Vegetarian
Servings: 25
Calories: 103kcal
Author: Cynthia


  • 5 pounds russet potatoes
  • 4 bunches of green onions white and green part, sliced thinly
  • 1/2 bunch parsley chopped finely
  • 1/3 jar Del Monte Sweet Pickles chopped finely
  • 1 doz hard boiled eggs chopped.
  • mayonnaise
  • Salt and pepper to taste


  • Peel potatoes a cut them into even sized pieces. Boil in salted water until done.
  • Chop the parsley, pickles and eggs in the food processor (or by hand)
  • Place the onions, pickles, parsley and eggs in a large bowl.
  • After draining the cooked potatoes, immediately put them in the bowl. Mash the potatoes until they are broken up into small chunks. (This is where I use my hands)
  • Add salt and pepper, mayonnaise and pickle juice to taste
  • Chill.


Serving: 1g | Calories: 103kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 79mg | Sodium: 36mg | Potassium: 413mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg