Summertime Potato Salad

Photo by Cary L.
Adapted from delish.com

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

10

servings

Adapted from delish.com

Ingredients

  • 5

    pound(s) russet potatoes

  • 1/2

    cup(s) cider vinegar

  • 3

    tablespoon(s) chopped parsley leaves

  • 3/4

    teaspoon(s) salt

  • 3/4

    teaspoon(s) fresh-ground pepper

  • 1 1/2

    cups chopped celery

  • 1 1/3

    cup(s) finely chopped sweet onion

  • 1/2

    cup(s) chopped sweet pickles

  • 1/2

    cup(s) chopped dill pickles

  • 6

    large eggs, hard-boiled, peeled, and chopped

  • 1 1/4

    cup(s) mayonnaise

Directions

1.Fill a large saucepan with cold water. Add the potatoes and 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium-high and cook until potatoes are easily pierced with a fork -- 25 to 30 minutes. 2.Drain the potatoes and gently rub off the skins, using a paper towel, while still warm. 3.Chop the potatoes into 1-inch pieces and toss with the cider vinegar, parsley, salt, and pepper. 4.Stir in the celery, red bell pepper, onion, and pickles. Fold in the eggs and mayonnaise. Cover and refrigerate for at least 2 hours or overnight. Nutritional Information (per serving) Calories 278 Total Fat 16g Saturated Fat -- Cholesterol 91mg Sodium 397mg Total Carbohydrate 30g Dietary Fiber 2g Sugars -- Protein 6g

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