Mom's Potato Salad
Servings
Prep Time
Cook Time
Ready In
Recipe: #7485
June 27, 2012
Categories: Salads, Potato Salad, Side Dishes, Vegetables, Potatoes, Budget-Friendly, Canning/Preserving, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Fall/Autumn, Game/Sports Day, July 4th, Ladies Luncheon, Picnic, Potluck, Summer, Winter, Weeknight Meals, Boil, Refrigerator, Gluten-Free, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Spring more
"Mom, Grandma, My Aunt and both my sisters had this as the recipe they went to when they made Potato Salad. It is also the recipe my mom sold when we had a store and people would come in for only the Potato Salad. The addition of vinegar so you can use less mayonnise is my invention. Having more hard boiled eggs makes this salad extra special Tastes best with as much egg as potatoes.Great to eat when the weather is too hot to eat much. Cook time is a guess I have never timed it. as I don't make everything at once. I think it tastes better as sets"
Ingredients
Nutritional
- Serving Size: 1 (148.7 g)
- Calories 142.7
- Total Fat - 5.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 107.9 mg
- Sodium - 370.9 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 2.3 g
- Sugars - 2.3 g
- Protein - 5.2 g
- Calcium - 28.7 mg
- Iron - 1 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.1 mg
Step 1
Put all ingredients except dressing in bowl.
Step 2
Mix dressing ingredients mix into salad.
Tips & Variations
No special items needed.
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