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Creamy Potato Salad

A potluck and picnic favorite, potato salad always satisfies.

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( 22 Ratings)

22 Ratings

5 Stars 59%

4 Stars 32%

3 Stars

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1 Stars

Member Reviews ( 14 )

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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

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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.

Got questions? Our experts have the answers. Ask Betty now.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 14 Reviews View All

Posted 6/16/2013 11:06:11 PM REPORT ABUSE IndyBuddah said:

Rating:

I use the vinegar from my pickle jar. I also add one or two spears of pickle. The final part is to add two Roma tomatoes (chopped and seeded). This gives it more color and a little extra flavor.

This reply was: Helpful Inspiring

Posted 6/16/2013 12:53:54 PM REPORT ABUSE JBrow275 said:

Rating:

I always use a box grater for onions in salads.I want the flavor without biting into a chunk of onion.You get the taste but you don't get the overpowering taste of raw onions

This reply was: Helpful Inspiring

Posted 5/25/2013 11:39:35 AM REPORT ABUSE BitsyBet said:

Rating:

This is the best recipe for potato salad. I used mayo instead of salad dressing, and I also included the white vinegar. Since I am not fond of onion, I used less and chopped it very fine. I also used five hard boiled eggs. It is well worth the effort. No store bought potato salad tastes this good.

This reply was: Helpful Inspiring