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Presto Potato Salad

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Recipe

 

Yield

4 cups

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5 large potatoes
peeled, and cut into medium sized
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2 cups mayonnaise
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2 large eggs
hard boiled, chopped
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½ cup onions
diced
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1 cup celery
chopped
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3 teaspoons prepared mustard
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2 teaspoons salt
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1 teaspoon black pepper
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½ teaspoon white vinegar
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1 tablespoon sweet relish
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1 teaspoon paprika
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Ingredients

Amount Measure Ingredient Features
5 large potatoes
peeled, and cut into medium sized
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473 ml mayonnaise
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2 large eggs
hard boiled, chopped
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118 ml onions
diced
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237 ml celery
chopped
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15 ml prepared mustard
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1E+1 ml salt
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5 ml black pepper
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2.5 ml white vinegar
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15 ml sweet relish
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5 ml paprika
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Directions

Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes.

Be careful not to overcook them.

Drain the potatoes, and then place in a large bowl.

Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 574g (20.2 oz)
Amount per Serving
Calories 83646% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 2154mg 90%
Total Carbohydrate 36g 36%
Dietary Fiber 8g 32%
Sugars g
Protein 23g
Vitamin A 16% Vitamin C 51%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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