This is a wonderful no fail potato salad.
Ingredients
- 3 pounds unpeeled red potatoes
- 4 eggs
- 1 ½ cups mayonnaise
- 2 tablespoons milk
- 2 tablespoons distilled white vinegar
- ½ cup sliced green onions
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup sliced celery
Directions
Step 1
Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
Step 2
Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
Step 3
In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 315 | |
% Daily Value * | |
Total Fat24g | 30% |
Saturated Fat4g | 19% |
Cholesterol73mg | 24% |
Sodium291mg | 13% |
Total Carbohydrate22g | 8% |
Dietary Fiber2g | 8% |
Total Sugars2g | |
Protein5g | |
Vitamin C14mg | 72% |
Calcium26mg | 2% |
Iron1mg | 4% |
Potassium455mg | 10% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this