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Old-Fashioned Potato Salad (Gluten Free)

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  • Prep 10 min
  • Total 4 hr 45 min
  • Servings 8
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A tangy dressing makes this potato salad better than deli salad.
Created Apr 24, 2012
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Ingredients

  • 6 medium potatoes, peeled (about 2 lbs/1 kg)
  • 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
  • 1 medium onion, chopped (1/2 cup/125 mL)
  • 2 medium celery stalks, chopped (1 cup/250 mL)
  • 4 hard-cooked eggs, chopped

Steps

  •  
    1
    Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
  •  
    2
    Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE?: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Special Touch: Stir a tablespoon or two of pesto into the dressing for an extra flavour hit.
  • Tip 3
    Success: Put each potato in a bowl of cold water as you peel them. That way, the peeled potatoes will not turn brown while you are peeling the remainder.

Nutrition Information

430 Calories, 36g Total Fat, 6g Protein, 22g Total Carbs

Nutrition Facts

Serving Size: 8 Servings
Calories
430
Total Fat
36g
Saturated Fat
6g
Cholesterol
130mg
Sodium
600mg
Total Carbs
22g
Dietary Fiber
2g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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