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Name: Potato Salad
Prep time: 1 h
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 4 cups Golden Potatoes Cooked, peeled and diced*; 1 cup Celery Diced; 1/2 cup Yellow or White Onion Diced; 1/2 cup Radishes Diced; 2 Eggs Hard-boiled and diced**; 2 tablespoons White Vinegar; 1 teaspoon Salt; 1/4 teaspoon Pepper; 1 cup Canola mayonnaise

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INGREDIENTS

4 cups Golden Potatoes ; Cooked, peeled and diced*
1 cup Celery ; Diced
1/2 cup Yellow or White Onion ; Diced
1/2 cup Radishes ; Diced
2 Eggs ; Hard-boiled and diced**
2 tablespoons White Vinegar
1 teaspoon Salt
1/4 teaspoon Pepper
1 cup Canola mayonnaise

Servings

INSTRUCTIONS

Toss first five ingredients together in a bowl.

Make sauce in small separate bowl, using last four ingredients.

Mix all together and chill for at least 4 hours before eating.

*Heat large pot with potatoes and water to cover until boiling. Once boiling, cover, and simmer on low for 15-20 minutes. Most important for a potato salad is that the potatoes are not too hard and not too mushy. Check by poking a fork into the potato.

**To boil eggs: Place eggs in a pan roomy enough to hold them without crowding, with cold water to cover by an about an inch. Once boiling, remove from heat, cover tightly, and let stand for 15 minutes. Pour off hot water and run cold water on eggs to stop cooking and make peeling easier if using right away. Just FYI: (for soft-boiled eggs, cover for 2 minutes)

NOTES

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Potato Salad

4 cups Golden Potatoes Cooked, peeled and diced*
1 cup Celery Diced
1/2 cup Yellow or White Onion Diced
1/2 cup Radishes Diced
2  Eggs Hard-boiled and diced**
2 tablespoons White Vinegar 
1 teaspoon Salt 
1/4 teaspoon Pepper 
1 cup Canola mayonnaise

Toss first five ingredients together in a bowl.  
Make sauce in small separate bowl, using last four ingredients.  
Mix all together and chill for at least 4 hours before eating.

*Heat large pot with potatoes and water to cover until boiling.  Once boiling, cover, and simmer on low for 15-20 minutes.  Most important for a potato salad is that the potatoes are not too hard and not too mushy.  Check by poking a fork into the potato.

**To boil eggs:  Place eggs in a pan roomy enough to hold them without crowding, with cold water to cover by an about an inch.  Once boiling, remove from heat, cover tightly, and let stand for 15 minutes.  Pour off hot water and run cold water on eggs to stop cooking and make peeling easier if using right away.  Just FYI: (for soft-boiled eggs,  cover for 2 minutes)

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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 8 Servings

Calories: 19
Calories from Fat: 3 (16%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 1.2mg		0 %
Sodium 10649.3mg		367 %
Potassium 88.7mg		2 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.4g
Protein 1.2g		2 %
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.

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Calories per serving: 19

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