1. Wash potatoes and put into a medium saucepan. Add water to cover and 1 tablespoon salt. Boil until tender. Drain and cool. Peel and cut into 3/4-inch cubes.
2. Add the remaining ingredients. Stir to combine. Add additional mayonnaise, salt, or pepper as needed.
3. If desired, add chopped parsley or sliced green olives for color.
Don't be afraid to adjust ingredients to your taste. Be sure not to skimp on salt; potato salad without salt tastes flat. If you want a creamy potato salad, you can use Idaho potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (180g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 86 (43%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 87.4mg||27 %|
|Sodium 1195.5mg||41 %|
|Potassium 544.4mg||14 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 20.9g|
|Protein 5g||7 %|
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: 199
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