Lunds Original Potato Salad

Lunds Original Potato Salad

Lunds Original Potato Salad


19 (1/2 cup) servings


  • ½ cup sugar
  • 2 ½ teaspoons salt
  • 1 ¼ teaspoon freshly ground black pepper
  • 3 pounds cooked, peeled, warm potatoes, cut into ¾-inch cubes (Yukon Gold work well)
  • 1 ¾ cup mayonnaise
  • 2 tablespoon prepared mustard
  • 1 tablespoon white vinegar
  • 2 hard-cooked eggs, coarsely chopped
  • ¾ cup diced celery
  • ¼ cup chopped onion
  • 4 teaspoons diced pimientos, drained


    To cook potatoes
  1. Peel potatoes and cut into ¾ inch cubes

  2. Add potatoes to a pot, cover with water by about one inch and add a pinch of salt

  3. Bring water to a boil, then reduce to a simmer

  4. Cook until potatoes are just tender, 8-12 minutes

  5. To assemble salad:
  6. Combine sugar, salt and pepper in a large mixing bowl; stir to blend. Add warm cooked potatoes and mix gently.

  7. In a small bowl combine mayonnaise, mustard and vinegar; stir until smooth.

  8. Add mayonnaise mixture to potatoes and mix gently.

  9. Add eggs, celery, onion and pimientos to potato mixture; mix just until all ingredients are coated.

  10. Refrigerate, covered, several hours or overnight.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.