|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||10%|
|*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.|
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.
- 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
Scrub the potatoes and cut into 1-inch cubes. If very small, you might want to leave them whole.
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.
Drain and let cool.
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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