Mom's Potato Salad
Recipe: #7485
June 27, 2012
Categories: Salads, Potato Salad, Side Dishes, Potatoes, Canning/Preserving, Brunch, Game/Sports Day July 4th, Picnic, Potluck, Gluten-Free, Kosher, Non-Dairy, Vegetarian, 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"
Original is 12 servings
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 by Step Method
Step 1
Put all ingredients except dressing in bowl.
Step 2
Mix dressing ingredients mix into salad.
Tips
No special items needed.
2 Reviews
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