Classic Potato Salad
Classic Potato Salad
Servings
Ingredients
- 4 cans diced new potatoes - drained and cubed
- 3 hard-boiled eggs - 2 diced and 1 sliced
- 1 cup finely chopped celery
- ¼ cup Finely diced onion - finely diced
- 1 large dill pickle - diced
- 2 tablespoons dill pickle juice
- 1/4 teaspoon dry mustard
- 3 to 4 tablespoons yellow mustard
- 1 cup mayonnaise
- Salt and pepper
- 1 tablespoon chopped parsley - optional
Instructions
- In a bowl, mix mayonnaise, yellow mustard, pickle juice, dry mustard, and a pinch of salt and pepper.
- Gently stir in potatoes, eggs, celery, onion, and diced pickle.
- Refrigerate at least 2 hours before serving.
- Garnish the top with the sliced egg and fresh parsley if desired before serving.
Nutrition
Calories: 461kcal | Carbohydrates: 4g | Protein: 6g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 940mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This uses canned new potatoes which come in one size can. I am thinking this would work if you cooked frozen hash brown cubes also…Sounds worth trying! Thanks, Amy!
The recipe calls for new potatoes drained and cubed!!
Too funny! They are up there now.
AMY WOULD LIKE TO MAKE THIS BUT DOESNT SAY HOW MANY OR WHAT KIND OF POTATOES ETC.
Good Morning Amy:
Is the featured recipe “No Boil or No Potato”