Most flavorful potato salad ever.
Cover the red potatoes and eggs with water and boil (take the eggs out after 10 minutes if they are not done yet. When they are fork tender, drain and let cool. After they cool, peel the skin off and cut into 1 inch pieces and place in a large bowl. Peel and slices the eggs.
While the potatoes cook, chop the celery and onion and place in the large bowl.
In a separate bowl, add the mayonnaise, white vinegar, onion powder, sugar, milk, salt, and pepper. Stir and pour then over top of the potatoes, celery, an onion. Stir the final mixture and top with sliced eggs. Sprinkle with paprika (optional).
The most important part is the mayonnaise mixture. You must add more or less milk and mayonnaise based on a judgment of how many potatoes you have. This mixture should be about 1/4 the size of the potatoes, celery, and onion in the large bowl. The potatoes will suck it up so it should look a little too creamy when you first get done combining it.
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 367 | ||
Calories from Fat: 60 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 56.9mg | 18 % | |
Sodium 440.6mg | 15 % | |
Potassium 1596.6mg | 42 % | |
Total Carbohydrate 69.2g | 20 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 60.9g | ||
Protein 9.3g | 13 % | |
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: 367
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