All-Time Favorite Potato Salad

Delicious potato and eggs salad – filling dinner ready to refrigerate till served in just 25 minutes!

  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 9
  • servings 5

Ingredients

3
eggs
3
to 4 medium potatoes, cooked, peeled and cubed
2
stalks celery, chopped
1
small onion or 6 green onions, chopped
1/4
cup chopped pickle or pickle relish
3/4
cup mayonnaise or salad dressing
1
tablespoon prepared mustard
1
teaspoon salt
1/8
teaspoon pepper
  • 1 Place eggs in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes.
  • 2 Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
  • 3 In large bowl, combine eggs, potatoes, celery, onion and pickle. In small bowl, combine mayonnaise, mustard, salt and pepper; blend well.
  • 4 Add dressing to salad; mix well. Cover; refrigerate at least 1 hour or until serving time.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    400
    (
    Calories from Fat
    270),
    % Daily Value
    Total Fat
    30g
    30%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    145mg
    145%;
    Sodium
    790mg
    790%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    3g
    3%
      Sugars
    6g
    6%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    15%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 5 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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