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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Classic Potato Salad

Makes: 12 servings Yield: 12 side-dish servings
Prep 40 mins Chill 6 hrs to 24 hrs
Classic Potato Salad
Ingredients
  • 2  pounds  red 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)
Directions

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.

Nutrition Facts (Classic Potato Salad)
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 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

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