This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.
Ingredients
- 4 pounds russet potatoes
- 3 tablespoons cider vinegar
- 3 large eggs
- 2/3 cup mayonnaise, or more to taste
- 2 teaspoons salt
- 1 teaspoon dry mustard
- ½ teaspoon celery seed
- ½ teaspoon ground black pepper
- 2 tablespoons hot water, or as needed
- 3 stalks celery, diced
- 1 red bell pepper, seeded and diced
- 1 onion, finely diced
- 3 green onions, thinly sliced
- ¼ cup diced dill pickles
- 2 tablespoons chopped fresh parsley
- 1 teaspoon paprika
Directions
Step 1
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 25 minutes. Drain. Cut potatoes into 1-inch cubes, leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely, about 20 minutes.
Step 2
Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
Step 3
Stir together the 2 diced eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper in a large bowl; stir in hot water. Stir potatoes, celery, red bell pepper, onion, green onions, pickles, and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.
Cook’s Note:
Cooking potatoes in their skins prevents them from absorbing too much water and losing flavor.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 238 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat2g | 10% |
Cholesterol51mg | 17% |
Sodium850mg | 37% |
Total Carbohydrate30g | 11% |
Dietary Fiber4g | 13% |
Total Sugars3g | |
Protein5g | |
Vitamin C33mg | 166% |
Calcium28mg | 2% |
Iron1mg | 6% |
Potassium622mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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