Picnic Potato Salad

Picnic Potato Salad

A comforting and familiar salad made even better with a hint of fresh dill.

15 min. prep time
6 servings
252 Ratings


4 cups water
1 teaspoon salt
1 1/2 pounds small new red potatoes, cut into 1/2-inch cubes
1/3 cup mayonnaise
1 tablespoon vinegar
2 tablespoons sliced green onion
2 tablespoons chopped fresh parsley
1 tablespoon country-style Dijon mustard
1/2 teaspoon finely chopped fresh garlic
1/2 teaspoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices crisply cooked bacon, crumbled
Fresh dill sprigs or parsley, if desired


Bring water and 2 teaspoons salt to a full boil in 6-quart saucepan; add potatoes. Cook over high heat 12-15 minutes or until potatoes are tender. Drain well; rinse with cold water.

Combine all remaining ingredients except dill sprigs in large bowl. Add potatoes; toss gently to coat. Cover; refrigerate 1-2 hours or until serving time.

Garnish with fresh dill sprigs just before serving, if desired


Recipe Tip

This recipe can easily be doubled to feed a crowd.

Nutrition Facts (1 serving)

Calories: 280

Fat: 18g

Cholesterol: 15mg

Sodium: 790mg

Carbohydrates: 22g

Dietary Fiber: 1g

Protein: 5g

Recipe #4097B©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I've been making this recipe for over twenty years. I found it in the Land 'O Lakes recipe book which called for sour cream instead of half and half. I prefer the sour cream. Because of the sour cream, bacon and green onions, I renamed this recipe 'Baked Potato Salad' and double or triple the recipe when taking to a potluck. It is divine!
It is an easy, very tasty potato salad. Everyone who has eaten it loves it. I find that you can adjust the garlic to give it a little "bite" It is a great party pleaser!

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