Favorite Potato Salad

A must for picnics! This classic potato salad takes only 10 minutes of hands-on prep time.

Favorite Potato Salad

BettyCrockerRecipe by BettyCrocker

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10 minutes

4 hours 50 minutes

10 servings (about 3/4 cup each)

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Nutrition Info

  • 1 Serving
  • 340
  • 29g
    (Saturated Fat 5g)
  • 105mg
  • 480mg
  • 17g
    (Dietary Fiber 2g)
  • 4g
  • Percent Daily Value*
  • 4%
  • 4%
  • 2%
  • 4%
  • Exchanges
  • 6
  • 1

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

Tips & Techniques

  • Success

    To keep this and other mayonnaise-based salads cold while at a picnic, place the serving container in a bowl filled with ice.

  • Time Saver

    You can buy hard-cooked eggs in the deli section or next to the meat case of most grocery stores.

Ingredients

  • 6  medium boiling potatoes (2 pounds)
  • 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 celery stalks, chopped (1 cup)
  • 1  medium onion, chopped (1/2 cup)
  • 4  hard cooked eggs, chopped

Directions

  1. 1Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
  2. 2Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
  3. 3Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.

Categories: Course, Side Dishes, Vegetables, Cuisine, Comfort Foods, Ingredient, Vegetables, Potatoes

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