Potato Salad Recipe With Egg
User Reviews
5.0
882 reviews
Excellent
Potato Salad Recipe With Egg
Report
This old-fashioned recipe for Easy Potato Salad has probably been passed down by our grandmas for generations. It’s a summer classic destined for backyard barbecues, family celebrations, and picnics.
Share:
Ingredients
- 3 pounds potatoes peeled and cut into 3/4-inch chunks (see note 1)
- Salt and freshly ground black pepper
- 1 1/2 cups mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard (see note 2)
- 1 teaspoon garlic powder
- 1/2 medium onion minced (about 1 cup)
- 2 ribs celery thinly sliced
- 6 hard-boiled eggs peeled and chopped
- paprika for garnish
Add to Shopping List
Instructions
- In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender, about 10 minutes. Drain well and cool slightly.
- Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
- In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture and stir to combine.
- Season to taste with salt and pepper (I like 1 1/2 teaspoons salt and 3/4 teaspoon pepper). Garnish with paprika.
Notes
- Potatoes: Waxy varieties like new potatoes or Yukon golds hold their shape well. But, I like big Russets because they are easiest to peel and I don't mind if the potatoes fall apart a bit in the salad.
- Mustard: Or substitute 1 teaspoon ground mustard.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The potatoes can be cubed and submerged in water in the refrigerator up to 24 hours in advance. The hard-boiled eggs can be boiled a week in advance.
Nutrition Information
Show Details
Serving
1cup
Calories
395kcal
(20%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
16g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
126mg
(42%)
Sodium
282mg
(12%)
Potassium
652mg
(19%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
218IU
(4%)
Vitamin C
27mg
(30%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 395kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 126mg | 42% |
| Sodium | 282mg | 12% |
| Potassium | 652mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 27mg | 30% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
882 reviews
Excellent
Other Recipes
You'll Also Love
Sweet Potato Pie Eggless | How to make healthy sweet potato pie wheat tarts without egg
American, International
0.0
(0 reviews)
