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Skin-on Potato Salad

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Skin-on Potato Salad
  • Prep Time 10 min
  • Total Time 4 hr 45 min
  • Servings 24
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A crowd-pleasing salad that gets a kick from green chilies.

Ingredients

4
pounds red potatoes (12 medium)
3
cups mayonnaise or salad dressing
2
tablespoons white vinegar
2
tablespoons yellow mustard
1 1/2
teaspoons salt
1/2
teaspoon pepper
4
medium celery stalks, chopped (2 cups)
2
medium onions, chopped (1 cup)
2
cans (4.5 ounces) Old El Paso™ chopped green chiles, drained

Directions

  • 1 Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat.
  • 2 Boil 30 to 35 minutes or until tender; drain. Cool slightly. Cut into cubes (about 12 cups).
  • 3 Mix mayonnaise, vinegar, mustard, salt and pepper in 8-quart glass or plastic bowl. Add potatoes, celery, onions and chilies; toss.
  • 4 Cover and refrigerate about 4 hours or until chilled.
Tips  

Use an equal amount of small red potatoes instead of the larger red potatoes if you’d like. Halve or quarter the potatoes so that they are all about the same size.

The trick to nicely shaped potato chunks is to not overcook the potatoes and to toss the mixture gently.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
200
)
Daily Value
Total Fat
22 g
(
Saturated Fat
3 g
)
Cholesterol
15 mg
Sodium
370 mg
Potassium
310 mg
Total Carbohydrate
18 g
(
Dietary Fiber
2 g
)
Protein
2 g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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