Mimi's Potato Salad

Prep Time
Cook Time
Ready In

"I have been making this salad for over 45 years. There have been some changes to it as my family's taste has changed over the years. I always put onions, green pepper, olives, etc. in my salad but it came to be that some found they didn't like onion and some green pepper and my hubby liked more green olives, so I said to myself, "Self! Fix this salad." So that is what I did. Now I put what is listed below in it and put the sliced onion rings and green pepper slices on the top of it in the container. People can take the onion and green pepper if they want to or leave it. It does flavor the salad some as it sits on top, but they don't know it (smile). I love it all along with Deviled Eggs that sit with it. Yummm! Please see NOTE at the bottom of the instructions."

Original recipe yields 6 servings


  • Serving Size: 1 (313.9 g)
  • Calories 342.5
  • Total Fat - 12.9 g
  • Saturated Fat - 2 g
  • Cholesterol - 24.1 mg
  • Sodium - 557.8 mg
  • Total Carbohydrate - 50.3 g
  • Dietary Fiber - 5.7 g
  • Sugars - 5.5 g
  • Protein - 8 g
  • Calcium - 53.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.2 mg

Step 1

Boil potatoes till done; cool a little and dice into a large bowl.

Step 2

In a bowl, mix the mayonnaise, mustard, olive juice, vinegar, salt and pepper, sliced olives, and carrot.

Step 3

Mix the above into WARM (see note) potatoes slowly as I don't know how much you will need (if you have any dressing left over, make deviled eggs with it to put around the salad).

Step 4

Put into a covered container and put thinly sliced onion rings and thinly sliced green pepper on top; refrigerate.

NOTE: I found, during this past year (2011) while I was watching a cooking show on TV, that if you mix a potato salad while the potatoes are still warm, the dressing absorbs into the potato better. I tried it and it worked and now I will never do it any other way

Tips & Variations

No special items needed.



The green olives are just delicious in this, they really go well with the potatoes. Like your DH, I did add more olives. I also added more vinegar, and was going to do half good olive oil, half mayo, but after adding the oil first, decided to skip the mayo (it was plenty moist and already tasted so good that I was afraid to rock the boat!). It would be interesting next time to try adding more olive juice to see what that would do.

review by:
(25 Mar 2016)