Linda's Special Potato Salad
Recipe: #7319
January 19, 2012
Categories: Salads, Potato Salad, Side Dishes, Eggs, Potatoes, One-Pot Meal, Baby Shower, Brunch, Easter, Fathers Day Game/Sports Day, July 4th, Labor Day, New Years, Picnic, Potluck, Sunday Dinner, Thanksgiving, Wedding, Gluten-Free, Vegetarian, Kosher Dairy, more
"This yummy potato salad is a favorite of mine, and one I make often during the summertime. Sometimes I even make it in the winter when I make burgers or hot dogs for dinner. Every time I bring it to a get-together I am asked for the recipe. Try it and see for yourself how good it is!"
Ingredients
Nutritional
- Serving Size: 1 (639.7 g)
- Calories 389.8
- Total Fat - 13.1 g
- Saturated Fat - 2.6 g
- Cholesterol - 137.1 mg
- Sodium - 711.7 mg
- Total Carbohydrate - 58.6 g
- Dietary Fiber - 10.4 g
- Sugars - 15 g
- Protein - 14.4 g
- Calcium - 151.9 mg
- Iron - 9.7 mg
- Vitamin C - 99.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Peel potatoes, and boil until just done, about 20 minutes. (Just until your fork can be inserted all the way through the potato. You don't want them mushy).
Step 2
Drain well and let cool, then dice or slice potatoes. (I like a small dice, about 1/2"x1/2"). The potatoes will cut nicely once chilled and won't fall apart.
Step 3
Mix other ingredients, and add to chilled potatoes.
Step 4
Let set in the fridge for at least 2 hours before serving for flavors to meld.
Step 5
Serve chilled.
Tips
No special items needed.