Classic Potato Salad

haven't tried this yet

Photo by Jennifer H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from bhg.com

Ingredients

  • 2

    pounds red and/or yellow new potatoes, quartered

  • 1/4

    teaspoon salt

  • 1 1/4

    cups mayonnaise or salad dressing

  • 1

    tablespoon yellow mustard

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1

    cup thinly sliced celery (2 stalks)

  • 1/3

    cup chopped onion (1 small)

  • 1/2

    cup chopped sweet or dill pickles or sweet or dill pickle relish

  • 6

    hard-cooked eggs, coarsely chopped

  • Lettuce leaves (optional)

  • Paprika (optional)

Directions

1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly. 2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours. 3. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika. 4. Makes 12 side-dish servings. Nutrition Facts (Classic Potato Salad) Servings Per Recipe 12, cal. (kcal) 277, Fat, total (g) 21, chol. (mg) 120, sat. fat (g) 4, carb. (g) 18, Monosaturated fat (g) 6, Polyunsaturated fat (g) 10, fiber (g) 2, sugar (g) 1, pro. (g) 5, vit. A (RE) 0, vit. A (IU) 243, vit. C (mg) 10, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 337, Potassium (mg) 341, calcium (mg) 30, iron (mg) 1, Starch () 1, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet

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