Take a shortcut with packaged potato wedges, and you'll be serving homemade potato salad without peeling a potato!
Easy Potato Salad
- Prep Time 30 min
- Total 1 hr 30 min
- Ingredients 9
- Servings 12
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
Instructions
-
Step1In 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.
-
Step2Meanwhile, 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.
-
Step3In 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.
Nutrition
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
1Tips from the
Pillsbury Kitchens
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