Classic Potato Salad
Classic and crunchy potato salad recipe with chopped vegetables
Ingredients
- 2 pounds yellow potatoes, peeled and cubed
- ⅓ cup sweet pickles, chopped
- 2 hardboiled eggs, coarsely chopped
- ½ cup celery, chopped into small pieces
- ⅓ cup green pepper, chopped
- ⅓ cup sweet onion, chopped
- ⅓ cup carrots, chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- salt
- paprika
Instructions
- Place peeled and cubed potatoes in a pan and cover with water. Bring to a boil, and then add 1 teaspoon of salt. Boil for 20 minutes or until tender. Drain and cool.
- At the same time the potatoes are cooking, add the eggs to a pan of water and simmer for 15-20 minutes. Cool the eggs in ice water once cooked. Then peel and chop.
- Mix together the mayonnaise and mustard in a small bowl. Set aside.
- Combine the cooled potatoes, pickles, celery, green pepper, onion, and carrot in a large bowl. Add the mayonnaise and mustard mixture and stir to coat. Stir in the eggs. Add salt to taste.
- Refrigerator for 4 hours or until cold. Before serving, sprinkle with paprika.
Notes
Substitution
You can also use white potatoes instead of yellow potatoes in this recipe.Nutrition
Calories: 310kcalCarbohydrates: 23gProtein: 4gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 58mgSodium: 259mgPotassium: 560mgFiber: 3gSugar: 3gVitamin A: 1078IUVitamin C: 28mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!