New Potato Salad Recipe

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Potato Salad. Photo and Recipe: Diana Rattray
Ratings (6)
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
220 Calories
13g Fat
22g Carbs
5g Protein
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Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 220
% Daily Value*
Total Fat 13g 16%
Saturated Fat 2g 12%
Cholesterol 84mg 28%
Sodium 271mg 12%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Protein 5g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps 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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