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Kittencals Potato Salad With Eggs

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Ingredients

Adjust Servings:
3 lbs red potatoes, peeled cut into half or quarters, depending on the size of potatoes
boiling salt water with 2 tablespoons white vinegar
3 - 4 tablespoons white wine vinegar use white wine vinegar to drizzle on potatoes
4 hard-boiled eggs, peeled
4 - 6 green onions, chopped
1 stalk celery, finely chopped
1/2 cup hellmann's mayonnaise
1/2 cup miracle whip
1 cup sour cream
1 teaspoon garlic powder or to taste

Nutritional information

450.8
Calories
206 g
Calories From Fat
23 g
Total Fat
6.9 g
Saturated Fat
149.4 mg
Cholesterol
1672.5 mg
Sodium
50.3 g
Carbs
8.4 g
Dietary Fiber
7.3 g
Sugars
15.2 g
Protein
376 g
Serving Size

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Kittencals Potato Salad With Eggs

Features:
    Cuisine:

    Another winner Kittencal! Tweaked this ever so slightly..used golden Italian salad dressing on the warm potatoes instead of wine vinegar. Also used light mayo and Balkan yogurt instead of sour cream, which makes it a little lighter, but still flavorful.. I feel I must say something about "peeling" the red potatoes as was stated in the original recipe..totally unnecessary, and omits nutrients. Otherwise a great baseline!

    • 320 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Kittencal’s Potato Salad With Eggs, I like to call this a great starter recipe as you can add in other things such as bacon or cooked ham, even chopped gherkin pickles, chopped parsley, the choice is yours! — for best flavor use mayonnaise and salad dressing —there is 4 hours chilling time all together for this recipe, so plan ahead. — you will also find a slightly different version of my recipe here Another winner Kittencal! Tweaked this ever so slightly..used golden Italian salad dressing on the warm potatoes instead of wine vinegar. Also used light mayo and Balkan yogurt instead of sour cream, which makes it a little lighter, but still flavorful.. I feel I must say something about “peeling” the red potatoes as was stated in the original recipe..totally unnecessary, and omits nutrients. Otherwise a great baseline!, Another winner Kittencal! Tweaked this ever so slightly..used golden Italian salad dressing on the warm potatoes instead of wine vinegar. Also used light mayo and Balkan yogurt instead of sour cream, which makes it a little lighter, but still flavorful.. I feel I must say something about “peeling” the red potatoes as was stated in the original recipe..totally unnecessary, and omits nutrients. Otherwise a great baseline!


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    Steps

    1
    Done

    Cook the Potatoes in Boiling Salted Water Until Just Fork-Tender.

    2
    Done

    Lift Out With a Slotted Spoon Into a Large Bowl.

    3
    Done

    Sprinkle With White Wine Vinegar, Then Cool to Room Temperature; Cover Refrigerate For Minimum of 2 Hours.

    4
    Done

    Meanwhile Mix Together the Mayo, Sour Cream, Dijon Mustard, Salt, Pepper and Garlic Powder.

    5
    Done

    Finely Mince Up the Egg Yolks With a Fork and Then Add to the Mayo Mixture, Whisk Until Combined There Will Be Some Small Pieces of Yolk, not to Worry!.

    6
    Done

    After the 2 Hours of Chilling Time, Cut the Potatoes Into Desired Size Cubes, Then Mix in the Green Onions, Celery, Parsley and Chopped Egg Whites Add in Any Other Ingredients You Desire Also.

    7
    Done

    Pour Over the Dressing and Mix Well to Combine.

    8
    Done

    Season With More Salt and Pepper.

    9
    Done

    Cover and Chill For a Minimum of 2 Hours Before Serving.

    Avatar Of Ariel Torres

    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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