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Classic Potato Salad

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Rate this recipe 4.8/5 (11 Votes)

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)

Details

Servings 12
Adapted from bhg.com

Preparation

Step 1


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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