Garden Potato Salad
I looove potato salad! I found this recipe years ago and it is still my favorite. The tasty dressing makes it homemade special!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon salt
- 1/4 cup sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- dressing:
- 3 eggs beaten
- 2 celery ribs diced
- 1/4 cup vinegar
- 6 large potatoes (about 3 pounds) cooked, peeled, and cubed
- 4 or 5 eggs; hard-boiled sliced
- 1 small sweet onion finely chopped
- 1 cup mayonnaise or salad dressing
- Carbohydrate 59.9862525019866 g
- Cholesterol 183.4325 mg
- Fat 14.470962500022 g
- Fiber 6.77245637850212 g
- Protein 11.5418000000336 g
- Saturated Fat 2.84817437500362 g
- Serving Size 1 1 Serving (449g)
- Sodium 291.313812501207 mg
- Sugar 53.2137961234845 g
- Trans Fat 1.27424012501086 g
- Calories 410 calories
*In a large bowl, combine potatoes, hard-boiled eggs, celery, chopped onion, salt and pepper; set aside. For Dressing: *Combine beaten eggs, vinegar, sugar, dry mustard and salt in a saucepan. *Cook and stir over medium heat until thickened. Cool. *Stir in mayonnaise; mix well *Pour over potato mixture; toss to coat. *Refrigerate for several hours.
