Potato Salad
1. Wash the potatoes.
2. Transfer the potatoes to a medium-sized pot. Cover an inch of water and stir in a teaspoon of salt.
3. Bring the water to a simmer over medium-high heat; adjust the heat to keep the water at a gentle simmer. Cook until the potatoes are
tender all the way through when pierced with a fork (about 8 - 12 minutes.)
4. Drain the potatoes and then rinse them under cool water. Transfer them into a mixing bowl.
5. Add the mayonaise to the potatoes and mix well.
6. Add the celery, green onions, red onion, 3 eggs, pickles, pickle juice.
7. Taste and add more pickle juice and salt if needed.
8. Place in serving dish and garnish with sliced egg and paprika.
My favorite potato salad that my Mom used to always make.
Recipe by Edna Fellows
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 98 | ||
Calories from Fat: 5 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 67.6mg | 2 % | |
Potassium 583.5mg | 15 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 18.4g | ||
Protein 3.6g | 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: 98
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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