Picnic-Perfect Potato Salad
Servings and Ingredients
|1 ¾ lbs. Hy-Vee russet potatoes, peeled and cut into 1/2-inch cubes|
|Hy-Vee salt, optional|
|3 Hy-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|
- 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.
- Stir together salad dressing, mustard, pickle juice, salt and pepper. Fold into potato mixture.
- Cover and refrigerate at least 8 hours.
150 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 17g
- Protein: 4g
Vitamin A 4%
Vitamin C 30%
Hy-Vee Seasons Comfort Foods Cookbook.