1 - Bring a medium pot of water to a boil; salt it. Peel the potatoes if you like (or wash & scrub them well, then cut them into bite-size pieces; cook them in the water until tender but still firm and not at all mushy, 15 minutes or so. Drain, rinse in cold water for a minute, then drain again.
2 - Toss the still-warm potatoes with the onion (and parsley if you're using). Add mayonnaise until the mixture is as creamy as you would like. Season with salt & pepper refrigerate until ready to serve. Can be prepared up to a day in advance.
Tastes better the next day after the flavors have had an opportunity to blend.
This is a very easy, basic potatoe salad recipe that you can add additional ingredients to as well .
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 4 | ||
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Calories: 133 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.5mg | 2 % | |
Potassium 757.5mg | 20 % | |
Total Carbohydrate 30.1g | 9 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 26g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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