Search
by Ingredient

Presto Potato Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by bluebankhouse

YIELD

4 cups

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

5 5
LARGE LARGE POTATOES
peeled, and cut into medium sized
2 473
CUPS ML MAYONNAISE
2 2
LARGE LARGE EGGS
hard boiled, chopped
½ 118
CUP ML ONIONS
diced
1 237
CUP ML CELERY
chopped
3 15
TEASPOONS ML PREPARED MUSTARD
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML WHITE VINEGAR
1 15
TABLESPOON ML SWEET RELISH
1 5
TEASPOON ML PAPRIKA

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

Comments


 

 

Nutrition Facts

Serving Size 574g (20.2 oz)
Amount per Serving
Calories 836 46% 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?
Trans-fat Free, High Fiber
 

Email this recipe