1950's McCalls Potato Salad

Prep Time
Cook Time
5h 45m
Ready In

Recipe: #19711

June 25, 2015


Original is 4 servings


  • Serving Size: 1 (349.3 g)
  • Calories 346.5
  • Total Fat - 15.7 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 11.7 mg
  • Sodium - 1112.1 mg
  • Total Carbohydrate - 41.4 g
  • Dietary Fiber - 6.6 g
  • Sugars - 2.5 g
  • Protein - 12.5 g
  • Calcium - 108.6 mg
  • Iron - 8.6 mg
  • Vitamin C - 34.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cook potatoes in salted water just until tender

Step 2

Drain, cool slightly, peel, cut into dice

Step 3

In large bowl combine all ingredients. Refrigerate, covered, until well chilled, several hours.


No special items needed.

3 Reviews


Good flavored potato salad! The only thing I did different was to leave out the dill and oil. I used 1 cup of mayo and added chopped dill pickles, and a little pickle juice for more flavor. Excellent with ham!


review by:
(9 Apr 2021)


For a family barbecue I had to double up the recipe and of course I let it sit in the refrigerator for about 6 hrs for the flavors to get a chance to mingle. All in all, it is a good recipe and one that has been around for a long time. We liked it, and there were no complaints from the peanut gallery. I would not use Miracle Whip, Mayo only, and would definitely add more onion next time. I would also play around with the amounts for us.


review by:
(7 Aug 2020)


Delicious! I cut the recipe in half and there was plenty for at least 3 people...loved the touch of the green pepper...never tried that in a potato salad before...I normally add some diced jalapeno's...but I don't think they were invented yet...we are talking 65 years ago...hehe...I didn't have dill seed so use dill weed instead...I love the red skins on the potatoes so I left them on...made for "Bill Board" tag game...


review by:
(21 Nov 2015)

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