Cold Potato Salad


  • 7 lbs Cold River Gold potatoes, peeled, boiled, and cooled
  • 12 ounces celery, diced
  • 3 ounces pimentos, diced (optional)
  • 3 ounces onions, minced
  • 4 eggs, hard boiled and chopped
  • 1 ounce parsley, washed and chopped
  • 1⁄2 Cup sweet relish
  • 3 Cups mayonnaise
  • 1⁄2 Cup apple cider vinegar
  • 1 Tablespoon sugar, to taste
  • Salt and pepper, to taste


Boil and cool potatoes, then dice. Place cooled potatoes in a bowl and mix with celery, pimentos, onions, and hard boiled eggs.

In a separate mixing bowl, add parsley, sweet relish, mayonnaise, cider vinegar, sugar, salt, and pepper. Whisk with a hand whip until sugar and salt are dissolved.

Taste and adjust seasonings, then pour over cold potatoes and mix gently.

This salad is best when mixed a day or two prior to serving!

Serves 16-18

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