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Pom-Pom Potato Salad

Total Time

Prep/Total Time: 15 min.


18 servings

Home-team fans are sure to relish this tasty potato salad that scored high on compliments at our football supper. It's a great accompaniment for a sandwich and would be popular at a pregame tailgate party or other casual sports gathering, too. —Sister Judith LaBrozzi Canton, Ohio


  • 3 pounds red potatoes, cooked and cubed
  • 1 cup sweet pickle or zucchini relish
  • 1/4 cup chopped celery
  • 3/4 teaspoon onion salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon pepper
  • 4 hard-boiled large eggs
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 teaspoon prepared mustard
  • Additional hard-boiled large eggs, cut into wedges


  1. In a large bowl, combine the first seven ingredients. Cut eggs in half and remove yolks. Chop the whites; add to potato mixture.
  2. In a small bowl, mash the yolks; stir in sour cream, mayonnaise, vinegar and mustard. Pour over potato mixture and gently toss to coat. Refrigerate until serving. Garnish with egg wedges.

Nutrition Facts

1 cup: 160 calories, 8g fat (3g saturated fat), 58mg cholesterol, 299mg sodium, 18g carbohydrate (6g sugars, 1g fiber), 3g protein.

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