Basic Potato Salad

4.5 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 222.6
  • Total Fat: 9.5 g
  • Cholesterol: 113.1 mg
  • Sodium: 190.6 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.2 g

View full nutritional breakdown of Basic Potato Salad calories by ingredient
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Husband's family recipe -- it's the only potato salad I'll eat since most people put onions into it and I'm allergic Husband's family recipe -- it's the only potato salad I'll eat since most people put onions into it and I'm allergic
Number of Servings: 8


    6 baking potatos -- peeled and cooked until firm but tender
    4 large eggs -- hard boiled, cooled and peeled
    Light Mayonaise -- enough to moisten; anywhere from 8 to 10 tablespoons (the recipe is calculated at 10 to be on the safe side)
    4 tablsespoons of Paprika (approximately; enough to sprinkle on top)
    3 tablespoons of dried Parsley
    Salt and Pepper to taste


Peel and chop potatos into approximately one inch cubes. Cook potatoes until potatos are tender, but not mushy (about an hour). Boil eggs for 15 minutes, allow to cool and peel. Chop eggs and mix with cooked potatoes.

Mix potato and eggs with light mayonnaise and dried parsley (as well as salt and pepper if you choose). We usually add about 6 tablsesppons of mayo and mix and then add a little more until the consistency of the total mixture is moist throughout but not wet. The final product is mostly potatoes and eggs and not mostly mayonnaise!

Spread in large food storage container, sprinkle with Paprika. Refrigerate and chill for at least an hour. Serve chilled and keep cool because any foods with mayonnaise can go bad quickly; particularly in summertime).

Makes eight LARGE servings (big serving spoon used to scoop up and slap on plate).

Number of Servings: 8

Recipe submitted by SparkPeople user LWYRBABE.

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