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All-American Potato Salad

Photo: Photo: Randy Mayor
Yield 6 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 tablespoon kosher salt, divided
  • 5 medium Yukon gold potatoes (about 2 pounds 6 ounces)
  • 1 1/4 cups diced red bell pepper (1 large)
  • 1/2 cup canola mayonnaise
  • 1/4 cup diced celery
  • 2 tablespoons chopped green onions
  • 1/2 teaspoon freshly ground black pepper
  • 3 large hard-boiled eggs, diced

Nutrition Information

  • calories 259
  • fat 17.2 g
  • satfat 2.1 g
  • monofat 9 g
  • polyfat 4.4 g
  • protein 6.8 g
  • carbohydrate 23.4 g
  • fiber 3.1 g
  • cholesterol 112 mg
  • iron 1.5 mg
  • sodium 559 mg
  • calcium 36 mg

How to Make It

  1. Combine 2 teaspoons salt and potatoes in a large saucepan; cover with cold water. Bring to a boil; cook 25 minutes or until potatoes are tender. Drain; rinse with cold water. Drain and let cool; cut into 1-inch pieces. Combine potatoes, remaining 1 teaspoon salt, bell pepper, and remaining ingredients in a large bowl; toss gently to coat.