- make this recipe
- user reviews ()
- 2 pounds re and/or yellow new potatoes, quartered
- 1/4 teaspoon salt
- 1 1/4 cups mayonnaise or salad dressing
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup thinly sliced celery (2 stalks)
- 1/3 cup chopped onion (1 small)
- 1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish
- 6 hard-cooked eggs, coarsely chopped
- Lettuce leaves (optional)
- Paprika (optional)
1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.
3. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.
4. Makes 12 side-dish servings.
- Servings Per Recipe 12,
- cal. (kcal) 277,
- Fat, total (g) 21,
- chol. (mg) 120,
- sat. fat (g) 4,
- carb. (g) 18,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 10,
- fiber (g) 2,
- sugar (g) 1,
- pro. (g) 5,
- vit. A (RE) 0,
- vit. A (IU) 243,
- vit. C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 337,
- Potassium (mg) 341,
- calcium (mg) 30,
- iron (mg) 1,
- Starch () 1,
- Fat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
