Rating: 3.5 stars
26 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 7

"This recipe is mayonnaise-based, but if you like a mustard-based potato salad, just experiment a little," say Trisha. "Add some yellow mustard and leave out a little bit of mayonnaise."

Source: Better Homes and Gardens

Gallery

Credit: Jennifer Davick

Recipe Summary

Servings:
12
Yield:
13 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a Dutch oven. Add 2 tsp. salt and enough water to cover the potatoes. Boil the potatoes for 20 to 30 minutes (time will depend on size of potatoes), or until they are tender when pierced with the point of a knife but hold their shape. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Cut into 1/2-inch cubes. Add the chopped eggs, mayonnaise, and sweet relish. Gently fold to combine. Add salt and pepper to taste. Refrigerate until ready to serve.

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Nutrition Facts

265 calories; fat 12g; cholesterol 68mg; saturated fat 2g; carbohydrates 34g; mono fat 3g; poly fat 7g; insoluble fiber 3g; sugars 6g; protein 6g; vitamin a 231.1IU; vitamin c 16.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.2mg; vitamin b6 0.3mg; folate 42.2mcg; vitamin b12 0.2mcg; sodium 659mg; potassium 887mg; calcium 29mg; iron 1.7mg.
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