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Classic Creamy Potato Salad

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  • Prep 25 min
  • Total 4 hr 55 min
  • Servings 10
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A potluck and picnic favourite, potato salad always satisfies.
Created Jun 23, 2014
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Ingredients

  • 1 1/2 lb (750 g) round red or white potatoes (about 6 medium), peeled
  • 1 1/2 cups (375 mL) mayonnaise or salad dressing
  • 1 tbsp (15 mL) white or cider vinegar
  • 1 tbsp (15 mL) yellow mustard
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 medium stalks celery, chopped (1 cup/250 mL)
  • 1 medium onion, chopped (1/2 cup/125 mL)
  • 4 hard-cooked eggs, chopped
  • Paprika, if desired

Steps

  •  
    1
    Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  •  
    2
    Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  •  
    3
    Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavours and chill. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Variation: For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
  • Tip 2
    Health Twist: Trim fat grams by using fat-free mayonnaise and just 2 eggs.
  • Tip 3
    Did You Know? Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.

Nutrition Information

330 Calories, 28g Total Fat, 4g Protein, 15g Total Carbs

Nutrition Facts

Serving Size: 10 Servings
Calories
330
Total Fat
28g
Saturated Fat
5g
Cholesterol
105mg
Sodium
480mg
Total Carbs
15g
Dietary Fiber
1g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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