Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
0.50 tsp Paprika 2 tsp or 1 packet Yellow Mustard 0.50 tsp Salt 2 stalk, large (11"-12" long) Celery, raw 0.50 tbsp Nakano Seasoned Rice Vinegar 32 oz Yukon Gold Potatoes (1 potatoe about 5oz) 5 serving Hardboiled Egg Grade A Large (1 Egg) 5 serving Vlassic Baby Kosher Dill pickle 1.50 oz Onion, sweet, raw 10 tbsp *Kraft Mayo with Olive Oil (reduced fat mayonnaise)
Boil or steam potatoes till cooked through but still firm and cool in frig (you can peel them if you like, but it's not necessary. Then cut potatoes into small squares (approximately 3/8"). Boil eggs and cool. Peal eggs and cut in 1/4" slices, then quarter the slices. Chop onion, pickles and celery and add to potatoes and eggs. Mix together the mayonnaise, salt, paprika, with vinegar and mustard to taste, and mix into the chopped ingredients, then chill thoroughly. Sprinkle lightly with more paprika to serve, if desired.
Serving Size: Makes about 8 1-cup servings
Serving Size: Makes about 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 177.3
- Total Fat: 6.6 g
- Cholesterol: 134.4 mg
- Sodium: 522.7 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 2.8 g
- Protein: 7.2 g
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