5.0 from 6 votes
Easy Creamy Potato Salad Recipe
Get this easy classic potato salad recipe made creamy and tasty with mayonnaise, hard-boiled eggs, mustard, onions, bell peppers and celery.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 515 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1 pounds medium (4-5 pieces) potatoes - peeled
- 1 cup mayonnaise
- 3 eggs - hard-boiled
- 2 tablespoons yellow mustard
- ½ tablespoon vinegar
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 1 talk celery - chopped (½ cup)
- 1 medium onion - chopped finely
- 1 small green bell pepper - chopped
- paprika powder (optional)
Instructions
- Wash and peel potatoes and place them in a pot. Fill the pot with water until potatoes are fully submerged. Cover and bring to boil. Once boiling, reduce heat to low. Cook covered for 25 to 30 minutes or until potatoes are cooked through. Remove from water and let them cool enough to handle. Cut potatoes into cubes.
- In a big bowl, mash the hard-boiled eggs. Add mayonnaise, vinegar, mustard, onions, celery, green bell pepper, salt, and pepper. Mix well.
- Add the potatoes and toss until well combined. Cover and refrigerate for at least an hour to allow flavors to blend.
- Sprinkle with paprika before serving if desired.
Cup of Yum
Nutrition Information
Calories
515kcal
(26%)
Carbohydrates
18g
(6%)
Protein
8g
(16%)
Fat
45g
(69%)
Saturated Fat
7g
(35%)
Cholesterol
146mg
(49%)
Sodium
1090mg
(45%)
Potassium
633mg
(18%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
330IU
(7%)
Vitamin C
30.1mg
(33%)
Calcium
72mg
(7%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 45g | 69% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 146mg | 49% |
| Sodium | 1090mg | 45% |
| Potassium | 633mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 30.1mg | 33% |
| Calcium | 72mg | 7% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.