Potato Salad
Created by JoanWagnerTeller on March 30, 2020
- Servings: 10
- Prep Time: 4h
- Cook Time: 40m
- Recipe #34615
Ingredients
- 32 ounces potatoes (medium potatoes = 6 medium potatoes)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup cider vinegar
- 5 ounces onion, sliced (=1 large sweet onion, optional)
- 2 eggs (hard-boiled, sliced)
- 4 ounces celery, chopped (or more = ½ cup)
- 1/2 cup mayonnaise
- 1 teaspoon mustard (wet)
- Celery seed, pinch of
- 1/4 ounce chopped fresh parsley (= ½ cup)
- 4 cups water, boiling
How to Make
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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.
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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.
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Step 3: Chill several hours .
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Step 4: Before serving, mix in the other ingredients well.
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Step 5: Cover and refrigerate if not served at once.
Nutritional Facts
- 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