Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
No ratings yet
Best Ever Potato Salad
This creamy and zesty potato salad is made with clean and wholesome ingredients that taste fantastic.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Salad, Side Dish
Cuisine:
Universal
Keyword:
Kid-Friendly, Low-Carb, Vegetarian
Servings:
10
people
Calories:
195
kcal
Author:
Gale Compton
Ingredients
US Customary
-
Metric
5
red potatoes
medium, rinsed and peeled (optional, yukon gold or russet)
1
celery stalk
diced
3
eggs
hard boiled, shelled and chopped
2/3
cup
Clean Mayo
1
teaspoon
yellow mustard
1/4
cup
sweet onion
diced
1
tablespoon
sweet pickles
diced
2
tablespoons
sweet pickle juice
1
teaspoon
kosher or sea salt
divided
1
teaspoon
black pepper
paprika
for garnish
Instructions
Chop potatoes into cubes, about 3/4-inch, and add to a large pot.
Cover potatoes with water, add 1/2 teaspoon salt, and bring to a boil.
Reduce heat and low-boil until potatoes are tender, but not mushy, when pierced with a fork, about 15 minutes.
Drain potatoes and allow to cool slightly.
Combine chopped celery and eggs with mayo, onion, mustard, pickles, pickle juice, remaining 1/2 teaspoon salt, and pepper and stir to combine.
Add egg and mayo mixture to warm potatoes and gingerly toss to ensure potatoes are coated, being careful not to mash potatoes.
Add potato salad to a serving bowl or casserole dish and lightly dust potato salad with paprika, serve or cover and refrigerate.
Enjoy!
Nutrition
Calories:
195
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
1
g
|
Cholesterol:
62
mg
|
Sodium:
321
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
SmartPoints (Freestyle):
6
SmartPoints (Freestyle):
6