This is my version of great homemade potato salad! Feel free to make adjustments to your liking.
PREP TIME: 15 min COOK TIME: 24 min READY IN: 35-40 min
Place eggs in a medium saucepan; cover with cold water. Heat to boiling; reduce heat and allow to barely simmer about 15-17 minutes. Cool eggs under cold water a few seconds to stop cooking.
Meanwhile, peel potatoes, cut into cubes and place in saucepan with water. Cook over medium heat about 8 minutes or until potatoes are fork tender; drain.
Place the chopped eggs, celery and cooked potatoes in a large bowl. In another bowl combine the Miracle Whip, salt, pepper, honey mustard, paprika and sugar; add to potatoes, eggs and celery; mix well.
Sprinkle salad with paprika; cover and refrigerate.
I use Honey Mustard to add a bit of extra sweetness and red potatoes instead of russet because they don''t get mushy as easy as the other types.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 176 | ||
Calories from Fat: 29 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 118.4mg | 36 % | |
Sodium 80.1mg | 3 % | |
Potassium 860.6mg | 23 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 27.8g | ||
Protein 7.1g | 10 % | |
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: 176
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