Potato Salad

Potato Salad

Potato Salad

"My family lived off the land and summer evening meals featured baked stuffed tomatoes, potato salad, corn on the cob, fresh shelled peas and homemade ice cream with strawberries from our garden. With no air conditioning in those days, the cool porch was the center of our universe after the scorching days."
David Mixner
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Prep Time 20 mins
Cook Time 10 mins
Additional 6 hrs
Total Time 6 hrs 30 mins
Course Appetizer, Salad, Side Dish
Cuisine Worldwide
Servings 20
Calories 338.8 kcal

Ingredients
  

  • 5 pounds red potatoes chopped
  • 3 cups mayonnaise
  • 2 cups finely chopped pickles
  • 5 hard-cooked eggs chopped
  • ½ cup chopped red onion
  • ½ cup chopped celery
  • 3 tablespoons prepared mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt or to taste
  • ½ teaspoon ground black pepper

Instructions
 

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt.
  • Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

NUTRITION

Nutrition Facts
Potato Salad
Serving Size
 
20 g
Amount per Serving
Calories
338.8
% Daily Value*
Fat
 
27.6
g
42
%
Saturated Fat
 
4.3
g
27
%
Cholesterol
 
53.5
mg
18
%
Sodium
 
538.1
mg
23
%
Potassium
 
570.5
mg
16
%
Carbohydrates
 
20.4
g
7
%
Fiber
 
2.3
g
10
%
Sugar
 
2
g
2
%
Protein
 
4.1
g
8
%
Vitamin A
 
216.3
IU
4
%
Vitamin C
 
10.5
mg
13
%
Calcium
 
24.6
mg
2
%
Iron
 
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Potato, Salad
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