Creamy Potato Salad

Creamy Potato Salad

A potluck and picnic favorite, potato salad always satisfies.

Prep Time

25

Minutes

Total Time

4:55

Hrs:Mins

Makes

10

servings

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
  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.
Makes 10 servings ( 1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
Health Twist
Trim fat grams by using fat-free mayonnaise and just 2 eggs.
Did You Know
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.

Nutrition Information:

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