Calico Potato Salad Recipe

I thought I’d share a few family recipes around the Christmas holidays. This is a potato salad that I made often as a teenager and recently rediscovered.

Because of its festive colors and unique flavor, this potato salad makes a fun and tasty addition to holiday meals.


6 cups diced, peeled, cooked potatoes

½ cup diced cucumbers

½ cup chopped onion

¼ cup chopped green pepper

3 tablespoons canned pimentos

1 ½ teaspoon salt

¾ teaspoon celery seed

¼ teaspoon pepper

2 eggs, hard-boiled

½ cup whipping cream, whipped

½ cup mayonnaise

2 tablespoons vinegar

1 tablespoon prepared mustard

My aunt gave me a tip about making potato salad when I was a child. Boil unpeeled potatoes to keep your potatoes from turning to mush in the pot. When done, pour out the hot water and run cold water into the saucepan. Then drain and set aside to dry and cool. This is the way I still cook potatoes for potato salad.

While the potatoes cook, chop onion, green pepper, cucumber. Then peel and dice the potatoes when they cool.

Combine first 8 ingredients. Chop eggs and stir into the potato mixture. Chill until about ½ hour before serving.

Whip the cream with a mixer in a separate bowl. Then add mayonnaise, vinegar and mustard to the whipped cream. The mixture becomes very creamy.

Stir creamy mixture gently into potato salad about ½ hour before serving.

Delicious! This is not your typical potato salad. It has a light, refreshing flavor that works well for festive potlucks around the holidays.

I’d love to hear if you try this. Enjoy!

-Sandra Merville Hart