Potato Salad

40 mins (prep 20, cooking 20)
15 ingredients
6 servings
This is just a good old fashion spud salad. The celery and red bell pepper add a little crunch and color. If you like a mustard style simply double the amounts. Tastes even better if it's had a chance to mingle flavours. Tip: you can wash your eggs well and boil them in with the potatoes, then plunge them into ice water while potatoes are draining. The ice water will make them easier to peel.

Categories:  <-60-mins , salad , side-dish , seasonal , midwestern-u.s. , north-american , free-of... , brunch , egg , spring , eggs~dairy , time-to-make , served-cold , easy , presentation , american , lactose-free , number-of-servings , inexpensive , summer , potato , to-go... , vegetable , picnic ,
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Serving Size (22.97 g)
Servings 6
Amount per Serving
Calories 135.65 Calories from Fat 138.06
% Daily Value *
Total Fat 15.34g 141.6%
Saturated Fat 2.13g 63.79%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 95.82mg 23.96%
Total Carbohydrate 0.06g 0.12%
Dietary Fiber 0.0 g 0.0%
Sugars 0.06 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 1.38mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium russet potatoes, hard-boiled eggs, medium onion, stalks celery, dill pickles, whole, pickle juice, sweet pickle relish, prepared yellow mustard, prepared dijon mustard