Potato Salad
frombettycrocker.comwww.bettycrocker.com/recipes/creamy-potato-salad/f632cea1-2421-4ebd-890a-4d91598c472d
Our potato salad recipe is the time-honored potato salad loved for generations. With our expert tips, you can easily make this summertime classic.
Ingredients
Instructions
Wash the potatoes, and with a vegetable peeler, remove the skins. Rinse under cool water.
Place whole potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
In a large bowl, mix mayonnaise, vinegar, mustard, salt and pepper.
Gently mix in potatoes, celery, and onion. Stir in eggs. Sprinkle with paprika.
Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition
- Calories
- 360 calories
- Cholesterol Content
- 90 milligrams
- Fiber Content
- 2 grams
- Protein Content
- 5 grams
- Saturated Fat Content
- 4 1/2 grams
- Sodium Content
- 500 milligrams
- Sugar Content
- 2 grams
- Carbohydrate Content
- 24 grams
- Fat Content
- 27 grams
- Trans Fat Content
- 0 grams
- Serving Size
- 1 Serving
