Creamy Potato Salad

A potluck and picnic favorite, potato salad always satisfies.

  • prep time 25 min
  • total time
  • ingredients 10
  • servings 10

Ingredients

1 1/2
pounds round red or white potatoes (about 6 medium), peeled
1 1/2
cups mayonnaise or salad dressing
1
tablespoon white or cider vinegar
1
tablespoon yellow mustard
1
teaspoon salt
1/4
teaspoon pepper
2
medium stalks celery, chopped (1 cup)
1
medium onion, chopped ( 1/2 cup)
4
hard-cooked eggs, chopped
Paprika, if desired
  • 1 Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • 2 Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • 3 Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    480mg
    480%;
    Total Carbohydrate
    15g
    15%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Iron
    4%;
    Exchanges:
    1 Starch;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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