Creamy Potato Salad

Creamy Potato Salad Recipe
Oxmoor House
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)

Recipe from

Oxmoor House

Recipe Time

Hands-on: 16 Minutes
Total: 39 Minutes

Nutritional Information

Calories 173
Fat 8.8 g
Satfat 1.1 g
Monofat 4.5 g
Polyfat 2.2 g
Protein 3.1 g
Carbohydrate 20.3 g
Fiber 1.9 g
Cholesterol 56 mg
Iron 0.6 mg
Sodium 236 mg
Calcium 19 mg

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. 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. 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.

Note:

January 2013
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