Rosanne Cash's Potato Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 tablespoons dijon mustard
- 3/4 cup mayonnaise
- Carbohydrate 33 g(11%)
- Cholesterol 102 mg(34%)
- Fat 20 g(30%)
- Fiber 5 g(19%)
- Protein 7 g(14%)
- Saturated Fat 3 g(17%)
- Sodium 453 mg(19%)
- Calories 335
Preparation Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
Preparation Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
