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Nutrition Facts
Serving Size 1 (299g) Recipe makes 8 servings
Calories 335
Calories from Fat 122		(36%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 140mg		46%
Sodium 604mg		25%
Potassium 1097mg		31%
Total Carbohydrate 45.5g		15%
	Dietary Fiber 4.2g	16%
	Sugars 5.3g
Protein 8.7g		17%
detailed view... how is this calculated?

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Potato Salad

Recipe #25768 | 1¼ hours | 30 min prep | add private note

⁽²¹⁵⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Apr 20, 2002

I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over.

SERVES 8 (change servings and units)

Ingredients

4 lbs red potatoes
5 hard-boiled eggs, separated
1 teaspoon salt, divided
3 green onions, sliced
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seed

Directions

1
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
2
Peel potatoes and cut into 1 inch pieces.
3
Chop egg whites.
4
In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
5
Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
6
Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
7
Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

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Featured Reviews for This Recipe

From: Chef Kt

On Dec 16, 2009

This was so good. It was a hit with the whole family! I love that it doesn't call for dill... I added some celery salt and a little extra relish. But it was amazing and I'll definitely be bringing it to family gatherings... Thanks!

0 people found this review helpful

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From: rusticgirl

On Nov 24, 2009

This got raves!! I used homemade mayo and I increased the amount of green onions and mustard (personal taste). I didn't have relish, so I used chopped up sweet bread and butter pickles. What an amazing combo of flavours!

0 people found this review helpful

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From: Missy Wright

On Sep 2, 2002

This is an excellent potato salad recipe. I used celery salt instead of the salt and celery seeds because I did not have the seeds, but it turned out fine. It is a very mild taste. Next time I will add a little more mustard, perhaps something spicy. I will absolutely use this recipe again. Thank you!

18 people found this review helpful

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From: Bev

On Jun 8, 2003

Wonderful potato salad! I used russet potatoes (no reds on hand), however otherwise prepared as instructed with the addition of just a tad more salt as to personal perference. This is basically the way I normally prepare potato salad, only with the addition of some thinly sliced celery. We enjoyed it with our barbecued ribs; a great combination! Thanks for sharing!

16 people found this review helpful

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