Best Recipe for Old Fashioned Potato Salad
Servings: 16 servings
Calories: 333kcal
Ingredients
- 5 lbs. Yukon Gold potatoes or Russet potatoes peeled
- 2 cups mayonnaise
- 1 Tablespoon white or cider vinegar
- 2 Tablespoons yellow mustard
- 2 teaspoons salt divided
- ¼ teaspoon pepper
- ½ teaspoon paprika
- 4 Tbsp sweet pickle relish
- 1 cup chopped celery about 2 stalks
- ½ cup chopped onion about 1 medium onion
- 5 hard boiled eggs chopped
Instructions
- Clean potatoes with water and cut into 1-inch pieces. Place in a large pot and will with cold water so that water covers all potatoes by 1 inch. Add a 1½ teaspoon of salt to the water. Heat on high and bring to a boil.5 lbs. Yukon Gold potatoes or Russet potatoes, 2 teaspoons salt
- Reduce heat. Cook 15 minutes or until potatoes are fork tender.
- While potatoes are cooking, make the dressing. In a medium-sized mixing bowl combine the mayonnaise, mustard, vinegar, paprika, relish, ½ teaspoon salt, and pepper. Stir until combined and smooth. Set aside.2 cups mayonnaise, 1 Tablespoon white or cider vinegar, 2 Tablespoons yellow mustard, ½ teaspoon paprika, 4 Tbsp sweet pickle relish, ¼ teaspoon pepper
- Drain and let the potatoes cool so they hold their shape longer.
- In large mixing bowl, add potatoes, celery, and onion to the mayonnaise mixture. Fold in the chopped eggs. Sprinkle paprika on top.1 cup chopped celery, ½ cup chopped onion, 5 hard boiled eggs
- Cover and refrigerate at least 4 hours.
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 27g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 553mg | Potassium: 651mg | Fiber: 3g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 1mg