A classic creamy potato salad with hard-boiled eggs, celery, pickles and a tangy mustard-mayo dressing. Perfect for picnics, BBQs and family gatherings.

american

Nutrition

Provides moderate calories primarily from carbohydrates and fats with some protein from eggs, contains high sodium from pickles and condiments.

Calories	218 kcal
Energy	912 kJ
Protein	3 g
Total Fat	19 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	10 g
Monounsaturated Fat	5 g
Cholesterol	76 mg
Carbohydrate	14 g
Sugars	2 g
Dietary Fibre	1 g
Sodium	385 mg

*per serving

VegetarianPescatarianHalalGluten FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

meal prepsaladpicnicparty foodsidefamily friendly

Old-Fashioned Potato Salad with Egg

The Anthony Kitchen (Kelly Anthony)

10

Name: Old-Fashioned Potato Salad with Egg — Tasty Bites
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10 servings
Ingredients: 4 medium-sized Russet Potatoes (Peeled and scrubbed clean); 1 tablespoon Apple Cider Vinegar; 1 cup Mayonnaise; 2 tablespoon Yellow Mustard; 1 teaspoon Salt (Kosher); 1 teaspoon Dill (Dried, optional); 0.5 teaspoon Paprika; 0.5 teaspoon Black Pepper; 4 Eggs (Hard-boiled, chopped, optional); 0.5 cup Celery (Finely chopped); 0.333 cup tablespoon Dill Pickles (Finely chopped, optional, approximately 1/3 cup plus 1 tablespoon); 0.25 cup Red Bell Pepper (Finely chopped, optional); 2 tablespoon Yellow Onion (Minced)

servings

0

per serve

0

minutes

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Ingredients

4 medium-sized Russet Potatoes Peeled and scrubbed clean

1 tablespoon Apple Cider Vinegar

1 cup Mayonnaise

2 tablespoon Yellow Mustard

1 teaspoon Salt Kosher

1 teaspoon Dill Dried, optional

0.5 teaspoon Paprika

0.5 teaspoon Black Pepper

4 Eggs Hard-boiled, chopped, optional

0.5 cup Celery Finely chopped

0.333 cup tablespoon Dill Pickles Finely chopped, optional, approximately 1/3 cup plus 1 tablespoon

0.25 cup Red Bell Pepper Finely chopped, optional

2 tablespoon Yellow Onion Minced

Equipment

Potato Masher

Small bowl

Large saucepan

Large mixing bowl

Wooden spoon

Colander

Whisk

Knife

Cutting board

Instructions

Cut the potatoes in half lengthwise and cut each half into thirds. Transfer potatoes to a large saucepan and cover with water by 1inch. Place over high heat and bring to a boil. Allow to boil for about 15 minutes, or until fork tender. Transfer the potatoes to a colander and strain thoroughly. Place in a large mixing bowl and sprinkle with vinegar and gently toss. Set aside to cool.

While the potatoes are cooling, make the dressing. In a small bowl, whisk together mayonnaise, mustard, salt, dill, paprika and pepper. Set aside until ready to use.

Scoop out about half of the potatoes, transfer to a smaller mixing bowl and using the back of a wooden spoon, or a potato masher, roughly mash and return to the large bowl, along with eggs, celery, pickles, bell pepper and yellow onion. Pour over the dressing and gently stir until well-combined. Cover and refrigerate for at least 3 hours, but preferably overnight. Serve and enjoy.