Creamy Potato Salad

A potluck and picnic favorite, potato salad always satisfies.

Creamy Potato Salad

BettyCrockerRecipe by BettyCrocker

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25 minutes

30 minutes

10 servings ( 1/2 cup each)

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Nutrition Info

  • 1 Serving
  • 330
  • 28g
    (Saturated Fat 5g)
  • 105mg
  • 480mg
  • 15g
    (Dietary Fiber 1g)
  • 4g
  • Percent Daily Value*
  • 4%
  • Exchanges
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Variation

    For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.

  • Health Twist

    Trim fat grams by using fat-free mayonnaise and just 2 eggs.

  • Did You Know

    Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.

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

Directions

  1. 1Place 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. 2Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  3. 3Add 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.

Categories: Course, Salads, Ingredient, Eggs, Vegetables, Potatoes

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