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Easy Potato Salad

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Easy Potato Salad
  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 9
  • Servings 12
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Take a shortcut with packaged potato wedges, and you'll be serving homemade potato salad without peeling a potato!
Updated Apr 28, 2006

Ingredients

Salad

  • 4 eggs
  • 2 packages (20 oz each) refrigerated red-skinned potato wedges or diced potatoes with onions
  • 1 cup sliced celery (1 1/2 to 2 stalks)
  • 1 cup chopped red bell pepper (1 medium)

Dressing

  • 1 1/2 cups mayonnaise or salad dressing
  • 2 tablespoons chopped fresh dill weed
  • 1/4 cup yellow mustard
  • 2 teaspoons sugar
  • 1 teaspoon salt

Steps

  • 1
    In 1 1/2-quart saucepan, place eggs; add enough water to cover by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs; coarsely chop.
  • 2
    Meanwhile, in 3-quart saucepan, heat 4 cups water to boiling. Reduce heat to medium. Add potatoes; cook 5 to 8 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
  • 3
    In large bowl, mix cooled cooked potatoes, the celery, bell pepper and chopped hard-cooked eggs. In small bowl, mix all dressing ingredients until well blended. Add dressing to salad; toss gently to coat. Cover; refrigerate at least 1 hour before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Look for the refrigerated potato wedges or the diced potatoes in the grocery store refrigerated section near the dairy products. The potatoes are partially cooked so they are convenient and quick to use in recipes.

Nutrition Information

270 Calories, 24g Total Fat, 4g Protein, 12g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
210
Total Fat
24g
37%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
440mg
18%
Potassium
360mg
10%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
7%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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