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Picnic Potato Salad

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Picnic Potato Salad Recipe

By Tammy Algood Published: July 1, 2015

  • Yield: 6-7 Servings



  1. Place the potatoes in a large pot of salted cold water and bring to a boil over high heat. Reduce the heat to low and simmer 17 minutes or until the potatoes are tender. Drain well.
  2. In a large mixing bowl, combine the celery, eggs, onions, mayonnaise, dill, mustard, buttermilk or vinegar, sugar, celery seeds, salt and pepper. Gently fold in the potatoes and toss to evenly coat. Cover and refrigerate at least 2 hours before serving.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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