New Potato Salad Recipe

Potato Salad. Photo and Recipe: Diana Rattray
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: Serves 6 to 8
Ratings (4)

This potato salad recipe is a well-seasoned combination, and the new potatoes give it a special flavor. It's the perfect potato salad to prepare for your big cookout, or take it to a summer potluck.

What You'll Need

  • 2 pounds new potatoes (or small round white potatoes, unpeeled)
  • 1/2 teaspoon salt
  • 3 hard-cooked eggs (peeled, chopped)
  • 1 1/2 cups minced celery
  • 1/2 to 1 cup sweet onion (finely chopped)
  • 1/2 cup mayonnaise
  • 1 to 2 teaspoons prepared mustard
  • 1/2 cup chopped sweet pickles (with some juice)
  • Salt to taste
  • Pepper to taste
  • Dash cayenne pepper
  • Garnish: dusting of paprika

How to Make It

  1. Scrub the potatoes and cut into 1-inch cubes. If very small, you might want to leave them whole.
  2. Place the potatoes in a saucepan and cover with water to about an inch above the potatoes. Add 1/2 teaspoon salt. Cover and boil potatoes until tender.
  3. Drain and let cool.
  4. Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne. Stir in a little parsley if using, then sprinkle paprika over top.

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    Nutritional Guidelines (per serving)
    Calories 220
    Total Fat 13 g
    Saturated Fat 2 g
    Unsaturated Fat 3 g
    Cholesterol 84 mg
    Sodium 271 mg
    Carbohydrates 22 g
    Dietary Fiber 3 g
    Protein 5 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)