Jan's Potato Salad

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 248.0
  • Total Fat: 16.1 g
  • Cholesterol: 6.1 mg
  • Sodium: 416.4 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.7 g

View full nutritional breakdown of Jan's Potato Salad calories by ingredient


Introduction

Cold Potato Salad as a perfect addition to a BBQ side, plus Bush's Vegetarian Beans (either cold of hot) Cold Potato Salad as a perfect addition to a BBQ side, plus Bush's Vegetarian Beans (either cold of hot)
Number of Servings: 10

Ingredients

    7 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    1 cup Mayonnaise, regular (mayo)
    2 tbsp chives, dried (by RUMBAMEL)
    1 tsp Salt
    .5 tsp Pepper, black
    0.5 tsp TONE'S granulated garlic (by PIXIEWINGS2)
    .75 tsp Celery Seed, Spice Islands 2014 nut facts est - fatsecret.co.nz (by IRONKITTENS)
    .75 tsp spices, dill weed, dried (by EXOTEC)
    2 tbsp Dill Relish, Vlasic

Tips

Cook the potatoes until you can insert a fork easily into the potato. Adjust the seasonings according to your tastes. I make my pepper slightly less than what the recipe calls for and the garlic I make slightly more. You can also add hard-boiled eggs either cut up into the salad or placed around the top of the salad.


Directions

Cook potatoes until fork tender. Allow to cool and then peel off the skins and discard. Cut potatoes up in small pieces.

In a separate container mix together the mayo, chives, salt, pepper, garlic, celery seed, dill weed and dill relish. Mix thoroughly.

Finally, mix the mayo and seasonings together with the potatoes until thoroughly mixed. They are best served after sitting overnight, or for several hours, to allow all the flavors to blend together well.

Serving Size: 1/2 cup