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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (299g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 teaspoon pepper 1/2 teaspoon celery seeds |
||
| 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 5.9g | ||
| 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% | |
Potato Salad
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
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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Browse similar recipes by category
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #1061209
On Jul 5, 2009
This potato salad was a hit! Instead of peeling the red potatoes after cooking, I left the skins on. I also used dill pickle relish instead of sweet. But, I like salty instead of sweet. Very good recipe! Will be one of my go-to's from now on!
From: Shelvin
On Jul 3, 2009
Far as I can figure out, the people that say it's too sweet must've left out the salt! This was the best potato salad I have made and will be a good staple recipe that lends itself to individualization! I didn't have red potatoes, so I used russet, which absorb more liquid. I will use red next time. Russet was still good, but red is better! Thanks for sharing! I'd rather be swimming too!
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!
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!
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