Picnic-Perfect Potato Salad

Recipe

Salad
Picnic-Perfect Potato Salad

Primary Media

White bowl of potato salad

User Rating

3.11 out of 5 stars
Rate it:
27 ratings

Recipe Data

10
Servings

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Servings and Ingredients

Ingredients
Serves 10
QuantityIngredientAdd
1 ¾ lbs.Hy-Vee russet potatoes, peeled and cut into 1/2-inch cubes
Hy-Vee salt, optional
3Hy-Vee large eggs, hard-boiled, peeled and chopped
½ c.finely chopped yellow onion
½ c.finely chopped celery
½ c.finely chopped Hy-Vee dill pickles
¾ c.light mayonnaise
1 tsp.Hy-Vee yellow mustard
1 tsp.dill pickle juice (from the pickle jar)
¼ tsp.Hy-Vee salt
¼ tsp.Hy-Vee black pepper

Directions

  1. Place potatoes in a large pot and fill with cold water. Add salt, if desired. Bring to a boil. Simmer for 10 minutes or until potatoes are fork-tender. Drain well. Transfer to a large bowl and let cool 10 minutes. Stir in eggs, onion, celery and pickles.
  2. Stir together salad dressing, mustard, pickle juice, salt and pepper. Fold into potato mixture.
  3. Cover and refrigerate at least 8 hours.

Nutrition facts

Servings

150 Calories per serving

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 70mg
  • Sodium: 300mg
  • Total Carbohydrates: 17g
  • Protein: 4g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Comfort Foods Cookbook.