Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

True to its name, this is a very creamy and rich traditional-flavored potato salad. Serve at your next cookout and wait for the rave reviews. It's quick to make; the only chopping is potatoes and green onions and you can combine the dressing while the potatoes cook.

Recipe by Cooking Light May 1989

Gallery

Howard L. Puckett; Styling: Cindy Manning

Recipe Summary

hands-on:
7 mins
total:
35 mins
Yield:
Serves 8 (serving size: about ¾ cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes; cool for 20 minutes.

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  • Combine mayonnaise and remaining ingredients in a large bowl; stir with a whisk. Add potatoes; toss gently to coat. Serve at room temperature or chilled.

Chef's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

Nutrition Facts

148 calories; fat 5.7g; saturated fat 0.8g; mono fat 2.4g; poly fat 1.2g; protein 3.2g; carbohydrates 22g; fiber 2.3g; cholesterol 9mg; iron 1.1mg; sodium 301mg; calcium 30mg.
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