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.
|Serving Size: 1 Serving (179g)|
|Recipe Makes: 4|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|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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