This is my mother’s recipe for potato salad. She would prepare this potato salad for about 30 to 40 people each July 4th. In the recipe, 10 pounds of potatoes are required. The recipe has a fantastic flavor that comes from the sweet onions, dill pickles, and green and black olives. Now, it is a tradition to celebrate the Fourth of July. The condensed version is in the footnotes.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 4 hrs |
| Servings: | 30 |
| Yield: | 30 servings |
Ingredients
- 10 pounds potatoes, peeled
- 2 (6 ounce) cans black olives, diced
- 2 (6 ounce) jars green olives, diced
- 1 cup dill pickle chips, diced
- 1 cup sweet onion (such as Vidalia®), finely chopped
- 16 hard-cooked eggs, chopped
- ¼ cup prepared yellow mustard
- 7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
- Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
- Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.
- Cook’s Notes:
- For 12 servings, use: 8 potatoes, 4 to 6 hard-boiled eggs, 1/2 a Vidalia® onion, 1/2 cup diced green olives, 1/2 cup diced black olives, 1/2 cup diced dill pickle chips,1 (16 ounce) jar of mayonnaise, and 1 tablespoon yellow mustard.
- I use Best Foods/Hellmann’s® Canola Mayonnaise, French’s® mustard, Vidalia(R) onion, and Walmart® dill pickle chips. You’ll need 1 3/4 (30 ounce) jars of mayonnaise to get 7 cups.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 839 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Fabulous recipe. My variations due to time and ingredient availability: cut up potatoes before boiling (con: mushy outsides), sautéed onions (because I can’t stand crunchy onions), 2 cups mayo only. You could cut the olives down up to half and be okay too.
This was okay and enjoyed the olives and pickles, but won’t be making this one again.
I can’t believe I never thought to put olives in potato salad! (I added green pepper too because in my brain, dill pickles and green pepper belong together, but it would have been delicious even without the GP.) What I liked best about it is that it isn’t loaded with sugar or vinegar. The amount of both present in the mayonnaise is plenty.
Amazing!!
I added some honey and it really helped to round out the flavor. Was also really good without it though.
good potato salad! I loved all the olives and pickles. I even used regular old potatoes that you buy in the 10lb bag.
Great potato salad!!! Loved the crunch of the pickles! This recipe makes a lot and is great for large crowds 🙂 Update: Made this again for the 4th of July and was another successful hit at our family barbecue! This year, I diced the pickles, onions, and olives up into smaller pieces to get more flavor in every bite. The smaller dice turned out to be a just what it needed! 5 stars a second year in a row!
I’m a huge fan of tangy and tart combinations so I thought this salad was fantastic. My husband doesn’t like tart things at all, so I get it all to myself…even better!
Thanks for sharing, was very good will make again! I really like the olives and dill pickle.
Made this for pool party we went to yesterday and it was hit with everybody. I followed the smaller recipe amount for 12 servings. Didn’t use Hellmann’s mayo, just used our favorite light Kraft mayo. I did add in a tablespoon of sugar since Hellman’s tends to have a sweeter taste. I also used red potatoes and didn’t need the full amount of mayonnaise, I added until it reached a good consistency, about 1 1/2 cups total. More than likely because red potatoes are smaller. I also added in more of the olives and pickles. People were getting seconds and raving about it and asking for the recipe. We loved this salad and will be making it again. Now I must email the recipe to some friends. Thanks Lela, a real hit.
I love the fact that this recipe got published, now I could care less if mine, which is the same one minus green olives, gets published or not. This IMO, is the only way to have potato salad! It is not sweet and tastes Fabulous!! Perfect salad for any occasion! Thanks Lela and I don’t have to tell you I will be making this for the rest of my Life!