My Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
6 Large, Russet Potatoes (boiled until tender and diced)5 Large, Hard Boiled Eggs (Diced)3 Celery Stalks, Medium (Diced)1 T Celery Seed 2 T Sweet Pickle Relish 2 C Light Mayonaise1/2 C Granulated Sugar (To taste)Salt and Pepper (To Taste)1 T Paprika (As Garnish)
- Place potatoes and eggs in large pot and cover with water. Bring water to a boil and cook until potatoes are tender (approx. 20 minutes.) Drain and cover with cold water, to stop cooking process and allow them to be handled. After sitting in cold water for 10-15 minutes, drain water and set potatoes and eggs aside.
- Dice potatoes, eggs and celery and place in large bowl. Add celery, celery seed, pickle relish, mayonaise, sugar and salt and pepper. Taste periodically and adjust seasonings accordingly.
- Sprinkle top of salad with paprika, to add color.
- Chill for 2 hours before serving.
Makes approx. 24, 1/2 C servings.
Number of Servings: 24
Recipe submitted by SparkPeople user PHILLYW99.
- Dice potatoes, eggs and celery and place in large bowl. Add celery, celery seed, pickle relish, mayonaise, sugar and salt and pepper. Taste periodically and adjust seasonings accordingly.
- Sprinkle top of salad with paprika, to add color.
- Chill for 2 hours before serving.
Makes approx. 24, 1/2 C servings.
Number of Servings: 24
Recipe submitted by SparkPeople user PHILLYW99.
Nutritional Info Amount Per Serving
- Calories: 157.0
- Total Fat: 10.3 g
- Cholesterol: 47.9 mg
- Sodium: 262.7 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.8 g
- Protein: 2.2 g
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