Classic Potato Salad
A classic, simple potato salad that can be thrown together in minutes or made a day ahead! A comfort-food treat for all ages, and easy to change to your preferences (I leave out the eggs for my sister; you could add celery or onion in step 3 or use specialty mustard or vinegar).
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/8 teaspoon salt
- 1 tablespoon granulated sugar
- paprika
- 1 1/2 cups mayonnaise
- 1/8 teaspoon celery seed
- 2 tablespoons pickle relish
- 2 -3 tablespoons prepared mustard
- 6 cups boiled peeled and sliced potatoes
- 3 chopped hard-boiled eggs
- 1 tablespoon apple cider vinegar or 1 tablespoon white vin
- Carbohydrate 6.98764264167475 g
- Cholesterol 21.9343750169625 mg
- Fat 20.1476562316421 g
- Fiber 0.27158472731309 g
- Protein 0.454121562745811 g
- Saturated Fat 3.21278585305347 g
- Serving Size 1 1 cups, 6-12 serving(s) (67g)
- Sodium 535.457778133712 mg
- Sugar 6.71605791436166 g
- Trans Fat 16.7890187814733 g
- Calories 211 calories
Mix mayonnaise mustard and pickle relish until uniform in color and ure. Add vinegar sugar salt and celery seed and mix thoroughly. Pour sauce over potatoes and eggs; mix gently until potatoes and eggs are evenly coated. (I suggest adding the sauce half at a time so that you can add only enough to coat the potatoes and not have soupy salad!). Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste) reserved slices of egg etc. Store in refrigerator for up to 2 days; serve cold. This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.
