My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

No current photos.

Share Your Photos!

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

what's popular now

Spicy Skillet Pork Chops

By: Crafty Lady 13

Delicious Buttery Melt- In-Your-Mouth Sweet Corn Bread

By: KITTENCAL

Lentil Soup from Ricardo

By: Boomette

Peanut Butter Truffle Cupcakes

By: Coffeebarista

Choose a Flavor Quiche

By: Lavender Lynn

More Popular Recipes

Super Simple Potato Salad

Recipe #303049 | 55 min | 20 min prep | SERVES 12 -14 , 10 cups (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: momo mom of 2

this is a recipe i learned from my mother, it is tasty and simple with a real down home feel. there are few ingredients but the flavors mesh perfectly without tasting too "busy" hope you enjoy quick tip: peel and quater potatoes before boiling if you are in a hurry...it takes a little bit of the flavor away from the spuds but saves tons of time in cooling and prep! you could also boil spuds the night before and leave them in the frige over night.......thats what i do!

Posted on: May 12, 2008

Print Recipe

Ingredients

  • 10 whole potato (6 or 7 bakers)
  • 4 hard-boiled egg, cooled and peeled coursely chopped
  • one small can sliced olives (optional)
  • 1 cup chopped sweet onion (may substitute green onions)
  • 1 cup chopped banquet dill pickles (may use other dills but i prefer banquet)
  • 3 stalks celery, chopped or sliced (again optional)
  • 1 1/2 cups mayonnaise (use less if you prefer)
  • 3 tablespoons yellow mustard (to taste)
  • 2-3 dashes Tabasco sauce (optional)

    • Directions

    1. 1
      boil potatoes whole untill firm but done (the peel should be just beginning to split). rinse with cold water for roughly ten minutes. drain set aside to cool untill cold (refrigerate if wanted).
    2. 2
      once potatoes are cooled, peel and coursely chop.
    3. 3
      in large bowl combine potatoes, eggs,onion,pickles, olives, and celery. mix well.
    4. 4
      add mayonaise 1/2 cup at a time mix well untill desired texture.
    5. 5
      add mustard to taste.
    6. 6
      add tobasco to taste.
    7. 7
      chill 30 mins to over night.
    8. 8
      enjoy.

    Questions about this recipe?

    Spot an error in this recipe?

    Read all 0 reviews
    Nutrition Facts

    Serving Size 1 (262g)

    Recipe makes 12 servings

    Calories 287
    Calories from Fat 106 (37%)
    Amount Per Serving %DV
    Total Fat 11.8g 18%
    Saturated Fat 2.0g 10%
    Monounsaturated Fat 3.4g
    Polyunsaturated Fat 5.6g
    Trans Fat 0.0g
    Cholesterol 78mg 26%
    Sodium 415mg 17%
    Potassium 831mg 23%
    Total Carbohydrate 40.4g 13%
    Dietary Fiber 4.4g 17%
    Sugars 4.7g
    Protein 6.3g 12%
    Vitamin A 234mcg 4%
    Vitamin B6 0.6mg 28%
    Vitamin B12 0.2mcg 4%
    Vitamin C 36mg 60%
    Vitamin E 1mcg 4%
    Calcium 42mg 4%
    Iron 1mg 9%

    detailed view...

    how is this calculated?

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved