Favorite Potato Salad

Favorite Potato Salad

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

Prep Time

10

Minutes

Total Time

4:50

Hrs:Mins

Makes

10

servings

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.
Makes 10 servings (about 3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
To keep this and other mayonnaise-based salads cold while at a picnic, place the serving container in a bowl filled with ice.
Time Saver
You can buy hard-cooked eggs in the deli section or next to the meat case of most grocery stores.

Nutrition Information:

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