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Tricia’s Potato Salad

Potatoes are filling and frugal. Plus, a potato salad can be pretty and spring-like! Potato salad can take you right on through summer, in fact. My basic recipe can be tweaked to your tastes. You could use a purple onion just because it looks great. Sour cream is also a simple substitute for the mayo and mustard. Make it yours – but make it often!

Basic Potato Salad

Yield – 8 servings

Preparation Time – 15-20 minutes

Cooking Time – 60 minutes


  • 6-8 baking potatoes, cubed
  • 1 medium onion, chopped
  • 1/4 cup cubed sweet or dill pickles
  • 2 boiled eggs, chopped
  • 1/2 cup celery, chopped finely
  • Salt and pepper, to taste
  • 1/4 tsp dill weed
  • Approximately 1/2 cup mayonnaise
  • Approximately 1/8 cup mustard
  • Bacon bits, optional


  • Boil potatoes until tender.
  • Mix together remaining ingredients.
  • Adjust mayo and mustard to taste.