Creamy Potato Salad

Serve this classic favorite alongside your favorite barbecue dish or just enjoy it plain. This simple side is chocked full of flavor and will bring happiness to anyone's taste buds.

Yield: Serves 8 (serving size: 1/2 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 16 Minutes
Total: 39 Minutes

Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 8.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 2.2g
  • Protein: 3.1g
  • Carbohydrate: 20.3g
  • Fiber: 1.9g
  • Cholesterol: 56mg
  • Iron: 0.6mg
  • Sodium: 236mg
  • Calcium: 19mg

Ingredients

  • 1 1/2 pounds baking potatoes, peeled
  • 1/3 cup canola mayonnaise
  • 1 tablespoon white vinegar
  • 2 teaspoons spicy brown mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped green onions (4 onions)
  • 1/4 cup sweet or dill pickle relish
  • 2 hard-cooked large eggs, finely shredded
  • 1/8 teaspoon freshly ground black pepper (optional)
  • Chopped fresh parsley (optional)

Preparation

  1. 1. Place potatoes in water to cover. Bring to a boil; cook 16 to 18 minutes or until tender. Drain; cool 15 minutes. Cut into cubes.
  2. 2. Combine mayonnaise and next 4 ingredients in a large bowl. Add potato, onions, relish, and eggs; toss to coat. Serve immediately, or cover and chill. Sprinkle with 1/8 teaspoon pepper and parsley, if desired, just before serving.
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