A classic creamy potato salad with hard-boiled eggs, onion, and a tangy mayonnaise dressing. Perfect for picnics, barbecues, and potlucks.
Nutrition
Provides moderate protein from eggs and carbohydrates from potatoes, but high in fat and sodium from mayonnaise and added salt with moderate calories per serving.
| Calories | 220 kcal |
| Energy | 921 kJ |
| Protein | 4 g |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 5 g |
| Monounsaturated Fat | 2 g |
| Cholesterol | 95 mg |
| Carbohydrate | 24 g |
| Sugars | 7 g |
| Dietary Fibre | 2 g |
| Sodium | 267 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Potato Salad
Taste of Home (Fred Decker)
12
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Small mixing bowl
Serving Bowl
Large pot
Whisk
Knife
Cutting board
Instructions
Simmer the potatoes in a large pot until they're tender, then drain them and set them aside until they're cool enough to handle. Peel the potatoes and cut them into bite-sized pieces. Halve the boiled eggs, and set the yolks aside. Dice the egg whites, and add them to the potatoes along with the chopped onion.
Mash the reserved egg yolks in a small mixing bowl. Add the mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Whisk until the dressing ingredients are combined, then pour the mixture over the potatoes and toss well. Taste the salad and adjust the seasonings if needed, until the flavor is well balanced. Spoon the salad into a serving bowl and smooth its surface, then garnish it with additional slices of boiled egg and a generous sprinkling of paprika, if desired.
Potato Salad
Taste of Home (Fred Decker)
12
servings
0
per serve
0
minutes
A classic creamy potato salad with hard-boiled eggs, onion, and a tangy mayonnaise dressing. Perfect for picnics, barbecues, and potlucks.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Small mixing bowl
Serving Bowl
Large pot
Whisk
Knife
Cutting board
Instructions
Simmer the potatoes in a large pot until they're tender, then drain them and set them aside until they're cool enough to handle. Peel the potatoes and cut them into bite-sized pieces. Halve the boiled eggs, and set the yolks aside. Dice the egg whites, and add them to the potatoes along with the chopped onion.
Mash the reserved egg yolks in a small mixing bowl. Add the mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Whisk until the dressing ingredients are combined, then pour the mixture over the potatoes and toss well. Taste the salad and adjust the seasonings if needed, until the flavor is well balanced. Spoon the salad into a serving bowl and smooth its surface, then garnish it with additional slices of boiled egg and a generous sprinkling of paprika, if desired.
Nutrition
Provides moderate protein from eggs and carbohydrates from potatoes, but high in fat and sodium from mayonnaise and added salt with moderate calories per serving.
| Calories | 220 kcal |
| Energy | 921 kJ |
| Protein | 4 g |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 5 g |
| Monounsaturated Fat | 2 g |
| Cholesterol | 95 mg |
| Carbohydrate | 24 g |
| Sugars | 7 g |
| Dietary Fibre | 2 g |
| Sodium | 267 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
