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5
from 1 vote
Creamy Potato Salad
Creamy Potato Salad made with earthy potato, hard boiled eggs and combined with crunchy diced veggies in a creamy mayo-based dressing.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Refrigerate
2
hours
hrs
Total Time
2
hours
hrs
30
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
8
servings
Author:
Holly
Ingredients
2
pounds
potatoes
peeled and cubed
1
cup
celery
chopped
½
cup
radishes
sliced (optional)
4
green onions
sliced
4
hard boiled eggs
chopped
Dressing
1 ¼
cups
mayonnaise
1
tablespoon
apple cider vinegar
2
teaspoons
yellow mustard
salt & pepper to taste
Instructions
Bring a large pot of water to a boil. Add potatoes and cook until tender, about 15 minutes.
Drain the potatoes well and lay them out on a baking sheet to cool completely.
Combine all dressing ingredients in a large bowl and mix well.
Stir in remaining ingredients and chill at least 2 hours before serving.
Nutrition
Calories:
370
kcal
|
Carbohydrates:
21
g
|
Protein:
6
g
|
Fat:
29
g
|
Saturated Fat:
5
g
|
Cholesterol:
108
mg
|
Sodium:
288
mg
|
Potassium:
582
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
269
IU
|
Vitamin C:
25
mg
|
Calcium:
40
mg
|
Iron:
1
mg