Potato Salad recipe
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- 5 pounds red potatoes, chopped 3 cups mayonnaise 2 cups finely chopped pickles 5 hard-cooked eggs, chopped ½ cup chopped red onion ½ cup chopped celery 3 tablespoons prepared mustard 1 tablespoon apple cider vinegar 1 teaspoon salt, or to taste ½ teaspoon ground black pepper
Nutrition Info
- 338.8 caloriescarbohydrate: 20.4 gcholesterol: 53.5 mgfat: 27.6 gfiber: 2.3 gprotein: 4.1 gsaturatedFat: 4.3 gservingSize: -sodium: 538.1 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Potato Salad
Directions
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Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.