Rating: 5 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve a hearty scoop of this creamy potato salad over a wedge of iceberg lettuce. Stick the lettuce in the freezer right before serving to ensure it's extra-crisp.

Recipe by Nancy Hughes
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

35 mins
8 cups


Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large saucepan; cover with water. Bring to boiling; reduce heat. Cook, covered, for 8 to 10 minutes or until just tender. Drain and run cold water over potatoes to cool. Drain and set aside.

  • Meanwhile, stir together the mayonnaise, vinegar, dill weed, and mustard in a large bowl. Stir in the sweet pepper, celery, onion, and pickles. Gently stir in the potatoes, avocado, and eggs until just combined. Season to taste with salt and pepper. Serve over lettuce.


Cover and chill any remaining salad for lunch the next day.

Nutrition Facts

593 calories; fat 42g; cholesterol 204mg; saturated fat 7g; carbohydrates 44g; mono fat 12g; poly fat 20g; insoluble fiber 7g; sugars 5g; protein 12g; vitamin a 799.4IU; vitamin c 58.8mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 3.5mg; vitamin b6 0.8mg; folate 97.5mcg; vitamin b12 0.6mcg; sodium 549mg; potassium 1108mg; calcium 77mg; iron 1.9mg.