Potato Salad
An American style potato salad that packs a tangy punch. Try it with a traditional meatloaf or any cold meats.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 5 red potatoes
- 2 tsp milk
- 3 tsp american mustard
- 0.5 tsp vinegar
- sugar pinch
- mayonaise to taste
- Carbohydrate 161.161 g
- Cholesterol 0 mg
- Fat 0.83025 g
- Fiber 20.2950004398823 g
- Protein 18.6345 g
- Saturated Fat 0.23985 g
- Serving Size 1 1 Serving (464g)
- Sodium 55.3625 mg
- Sugar 140.865999560118 g
- Trans Fat 0.175275 g
- Calories 710 calories
Cut each potato into eight pieces and cook in boiling water until tender. Drain and set aside to cool slightly. Mix the milk, mustard, vinegar and sugar together in a small bowl to make a dressing. When the potatoes have cooled, pour over enough dressing to coat the potatoes. Add mayonaise to taste. Chill in the fridge for a couple of hours before serving.
