Lunds Original Potato Salad

Servings 19 (1/2 cup) servings
Prep Time 4 minutes


  • ½ cup sugar
  • 2 ½ teaspoon 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 teaspoon 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

To assemble salad:

  1. Combine sugar, salt and pepper in a large mixing bowl; stir to blend. Add warm cooked potatoes and mix gently.

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

  3. Add mayonnaise mixture to potatoes and mix gently.

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

  5. Refrigerate, covered, several hours or overnight.