Potato Salad

10
Servings
4h
Prep Time
40m
Cook Time
4h 40m
Ready In


"This potato salad is from my mother, Constance Wagner, and was always praised. I have never tasted any other potato salad as good as this one."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (280.2 g)
  • Calories 195
  • Total Fat - 9.2 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 189.7 mg
  • Sodium - 843.3 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 2.7 g
  • Sugars - 2.2 g
  • Protein - 9.7 g
  • Calcium - 52.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0.2 mg

Step 1

Wash potatoes well, removing sprouts, and cook covered, with their coats on, in 4 cups boiling water with ½ teaspoon of the salt 20-40 minutes. Boil till not quite soft.

Step 2

Peel and slice potatoes while hot and mix with the next 4 ingredients. The potatoes must be moist. Add water, stock or bouillon if needed as the potatoes absorb much moisture.

Step 3

Chill several hours .

Step 4

Before serving, mix in the other ingredients well.

Step 5

Cover and refrigerate if not served at once.

Tips & Variations


No special items needed.

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