Mustard Potato Salad
This is a traditional potato salad that is made from scratch 33
33
Ingredients
| 9 | each |
russet potatoes
peeled, washed and cut into 1-inch chunks |
* |
| 5 | large |
eggs
|
|
| ½ | cup |
red onion
chop into 1/4-inch cubes |
|
| 1 | each |
celery stalks
slice into 1/4-inch slices |
|
| 4 | tablespoons |
sweet relish
|
|
| 2 | tablespoons |
pimentos
chopped |
|
| 3 | tablespoons |
prepared mustard
|
* |
| ⅓ | cup |
mayonnaise, light
or more to 1/2 cup |
* |
| ½ | tablespoon |
paprika
prefer smoked |
|
| 1 | x |
black pepper
to taste |
* |
Directions
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
Place eggs in a saucepan and cover with cold water.
Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
Mix together the mustard and mayonnaise, add to salad and mix well.
Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts
Serving Size 65g (2.3 oz)Amount per Serving
Calories 6048% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 132mg
44%
Sodium 91mg
4%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
2%
Sugars g
Protein
8g
Vitamin A 10%
•
Vitamin C 7%
Calcium 2%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
