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Creamy Potato Salad

A potluck and picnic favorite, potato salad always satisfies.

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 (24) 14 Reviews
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  • Prep Time 25 min
  • Total Time 4 hr 55 min
  • Servings 10

Ingredients

1 1/2
pounds round red or white potatoes (about 6 medium), peeled
1 1/2
cups mayonnaise or salad dressing
1
tablespoon white or cider vinegar
1
tablespoon yellow mustard
1
teaspoon salt
1/4
teaspoon pepper
2
medium stalks celery, chopped (1 cup)
1
medium onion, chopped ( 1/2 cup)
4
hard-cooked eggs, chopped
Paprika, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • 2 Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • 3 Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.

Trim fat grams by using fat-free mayonnaise and just 2 eggs.

Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
5g,
5%
),
Cholesterol
105mg
105%;
Sodium
480mg
480%;
Total Carbohydrate
15g
15%
(Dietary Fiber
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Iron
4%;
Exchanges:
1 Starch;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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