Easy Potato Salad

Take a shortcut with packaged potato wedges, and you'll be serving homemade potato salad without peeling a potato!

Easy Potato Salad

BettyCrockerRecipe by BettyCrocker

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30 minutes

1 hour 30 minutes

12 servings (3/4 cup each)

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Nutrition Info

  • 1 Serving
  • 270
  • 24g
    (Saturated Fat 4g, Trans Fat 0g)
  • 85mg
  • 440mg
  • 12g
    (Dietary Fiber 2g, Sugars 3g)
  • 4g
  • Percent Daily Value*
  • 20%
  • 25%
  • 4%
  • 8%
  • Exchanges
  • 4 1/2
  • 1
  • Carbohydrate Choices
  • 1

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    When cooking eggs, after heating water with eggs to boiling, boil gently 5 minutes. Remove from heat; cover and let stand 15 minutes.

  • 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.

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

Directions

  1. 1In 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. 2Meanwhile, 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. 3In 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.

Categories: Course, Salads

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