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Classic Potato Salad

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  Baking potatoes 1 1⁄2 Pound, halved
  Finely chopped red onion 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Sweet pickle relish 1⁄4 Cup (4 tbs)
  Hard-cooked eggs 2 Large, coarsely chopped
  Light mayonnaise 1⁄3 Cup (5.33 tbs)
  Cider vinegar 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon

Cook potato halves in boiling water 25 minutes or until potatoes are tender; drain and let cool completely.
Cut potatoes into 1/2 inch cubes.
Combine potatoes, onion, celery, relish, and eggs in a large bowl.
Combine mayonnaise and next 4 ingredients in a small bowl; stir with a whisk.
Pour dressing over potato salad; toss gently to coat.
Cover and chill at least 8 hours

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1051 Calories from Fat 310

% Daily Value*

Total Fat 34 g53%

Saturated Fat 6.8 g34.2%

Trans Fat 0 g

Cholesterol 483.4 mg161.1%

Sodium 1559.8 mg65%

Total Carbohydrates 159 g53.1%

Dietary Fiber 11.5 g46.1%

Sugars 28.2 g

Protein 31 g62%

Vitamin A 32% Vitamin C 71.8%

Calcium 17.1% Iron 43.9%

*Based on a 2000 Calorie diet

Classic Potato Salad Recipe