Potato Salad
Recipe: #34615
March 30, 2020
Categories: Salads, Potato Salad, Side Dishes, Eggs, Potatoes, Gluten-Free Kosher, Non-Dairy, Vegetarian, more
"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 is 10 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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