Favorite Potato Salad

A must for picnics! This classic potato salad takes only 10 minutes of hands-on prep time.

  • Prep Time 10 min
  • Total Time 4 hr 50 min
  • Servings 10

6
medium boiling potatoes (2 pounds)
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 celery stalks, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
4
hard cooked eggs, chopped

  • 1 Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
  • 2 Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
  • 3 Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.

Expert Tips

To keep this and other mayonnaise-based salads cold while at a picnic, place the serving container in a bowl filled with ice.

You can buy hard-cooked eggs in the deli section or next to the meat case of most grocery stores.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
260 ),
% Daily Value
Total Fat
29 g
29 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
105 mg
105 %;
Sodium
480 mg
480 %;
Total Carbohydrate
17 g
17 %
(Dietary Fiber
2 g
2 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.