Weekend Potato Salad
This is an excellent egg and potato salad to take along to a cookout. The mayonnaise and mustard dressing is classic.
Ingredients
- 4 to 5 cups potatoes, cubed*
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- 3 hard boiled eggs, peeled and chopped
- 2 tablespoons sweet pickle, chopped
- 2 teaspoons sweet pickle juice
- 1/2 to 2/3 cup mayonnaise
- 1 teaspoon prepared mustard, or more
- 1/4 to 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Put the potatoes in a large saucepan; cover with water and add 2 teaspoons of salt. Place the pan over high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook for about 15 to 20 minutes, or until the potatoes are tender. Drain and set aside to cool.
- When the potatoes have cooled, put them in a large bowl. Add the celery, red onion, and hard-boiled eggs.
- In a small bowl, combine the pickle and juice, 1/2 cup of mayonnaise, and 1 teaspoon of mustard. Add 1/4 teaspoon of salt and the pepper. Blend well.
- Gently stir the dressing mixture into the potato mixture. Add more mayonnaise or mustard, as needed, and adjust seasonings, to taste.
- Refrigerate the salad until thoroughly chilled.
Nutrition
Calories: 428kcalCarbohydrates: 41gProtein: 10gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 152mgSodium: 478mgPotassium: 1009mgFiber: 5gSugar: 5gVitamin A: 332IUVitamin C: 43mgCalcium: 62mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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