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Classic Potato Salad Recipe
This classic recipe for potato salad is a delicious summer side dish and always a must for every picnic or barbecue.
Course
Salad, Side Dish
Cuisine
American, Canadian
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
139
kcal
Author
Colleen Milne
Ingredients
24
small potatoes
about 2 lb
6
hard-cooked eggs
cooled and chopped
2
stalks celery
thinly sliced
½
cup
red onion
diced
¼
cup
dill pickle
diced (about one large pickle)
¾
cup
real mayonnaise
1
tablespoon
yellow mustard
½
teaspoon
salt
¼
cup
chives
chopped
paprika
Instructions
Put potatoes in a large pot with enough water to cover.
Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 20 minutes
Drain and allow to cool
Peel and cut potatoes into cubes
In a large bowl combine celery, onion, dill pickle, mayonnaise, mustard and salt
Add potatoes and hard-cooked egg, stirring gently to combine
Garnish with chives and paprika
Cover and chill for at least 4 hours and up to 24 hours
Notes
If you have thin-skinned potatoes, you can choose not to peel them. Cut them right after draining so that they dry out while cooling.
Nutrition
Serving:
1
g
|
Calories:
139
kcal
|
Carbohydrates:
1
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
99
mg
|
Sodium:
263
mg
|
Potassium:
59
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
211
IU
|
Vitamin C:
1
mg
|
Calcium:
19
mg
|
Iron:
1
mg