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Potato Salad

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Ingredients

Adjust Servings:
4 lbs red potatoes
5 hard-boiled eggs, separated
1 teaspoon salt, divided
3 green onions, sliced
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon celery seed

Nutritional information

216.1
Calories
33 g
Calories From Fat
3.8 g
Total Fat
1.1 g
Saturated Fat
116.6 mg
Cholesterol
423.1 mg
Sodium
38.4 g
Carbs
4.2 g
Dietary Fiber
4.5 g
Sugars
8.5 g
Protein
270 g
Serving Size

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Potato Salad

Features:
    Cuisine:

    best potato salad ever!!

    • 90 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Potato Salad,I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over.,best potato salad ever!!,use this as a base recipe, and it’s very good! I don’t like sweet relish, so I chop up a whole pickle and add 3 T pickle juice. I also add 1/4 extra mayonnaise, 1/2 T dijon mustard and an extra 1 T of red wine vinegar. We like it tart! Thanks for a great recipe.


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    Steps

    1
    Done

    Cook Potatoes in Boiling Water to Cover 40 Minutes or Until Tender; Drain and Cool.

    2
    Done

    Peel Potatoes and Cut Into 1 Inch Pieces.

    3
    Done

    Chop Egg Whites.

    4
    Done

    in a Large Bowl, Stir Together Potato, Egg Whites, 1/2 T. Salt and Green Onions.

    5
    Done

    Using a Fork, Mash the Yolks in a Small Bowl; Add in Remaining 1/2 T. Salt, Mayo, Pickle Relish, Mustard, Pepper, and Celery Seed; Stirring Until Well Blended.

    6
    Done

    Gently Stir Yolk Mixture Into Potato Mixture; Adjust Seasoning to Taste With Salt and Pepper.

    7
    Done

    Cover and Chill 2 Hours (it Is Even Better If You Can Chill This Overnight and Serve the Next Day).

    Avatar Of Chloe Perez

    Chloe Perez

    Taco truck maven serving up flavorful and authentic Mexican street food.

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