Potato Salad

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
4 med potatoes, peeled and boiled4 large eggs, boiled1/2 bunch celery, diced2/3 cup diced onion1 2-oz jar pimientos1/2 cup Kraft Mayo with Olive Oil1/2 cup yellow mustard2 Tbsp Apple Cider Vinegar1/2 tsp celery seed 1 Tbsp ground mustard1.5 Tbsp celery saltPaprika (optional, as a garnish)
Directions
Peel and dice potatoes, then boil for 15 minutes on med-high. Place eggs in cold water and bring to a boil; boil at med-high for 12 minutes, then peel under running cold water and dice (I use an egg slicer. Chop onions and celery. Combine vegetables (except potatoes) and eggs in a large bowl and add vinegar, mustard, mayonnaise and seasonings. Stir to mix ingredients; add potatoes and stir gently to combine. If desired, garnish with paprika before serving.

Serving Size: Makes 12 1/2-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MRSDAVIS09.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 102.5
  • Total Fat: 4.4 g
  • Cholesterol: 61.7 mg
  • Sodium: 324.6 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.3 g

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