School Cafeteria Potato Salad

12
Servings
1d
Prep Time
30m
Cook Time
1d 30m
Ready In


""

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (265 g)
  • Calories 297.9
  • Total Fat - 14.5 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 455.8 mg
  • Sodium - 497.2 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 3 g
  • Sugars - 3.7 g
  • Protein - 17.4 g
  • Calcium - 84.8 mg
  • Iron - 2.9 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0.1 mg

Step 1

Put whole potatoes in a large pot.

Step 2

Cover with cold water.

Step 3

Cook potatoes over medium-high heat until fork tender.

Step 4

Drain the potatoes and cool.

Step 5

Once cool, peel and chop into 1/2-inch cubes.

Step 6

In a large bowl,

Step 7

Mix together chopped celery, chopped onions, hard boiled eggs, sweet pickle relish, mayonnaise, salt, black pepper, and dry mustard.

Step 8

Gently stir in potato cubes.

Step 9

Sprinkle with some dried parsley and paprika.

Step 10

Cover

Step 11

Chill in the refrigerator overnight before serving.

Tips & Variations


No special items needed.

Related

pelysma

We enjoyed this potato salad. I substituted green onions for the celery. We loved the combination of mayo and spices.

review by:
(7 Jul 2022)

breezermom

I cut this down to serve four. Great combination, but we definitely needed more salt and mayonnaise. It is so hot here right not, I just couldn't have a hot side tonight!

review by:
(16 Jun 2022)