Potato Salad
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 434kcal
Ingredients
- 6 potatoes peeled and chopped - about 4 cups
- ⅓ cup onion chopped
- ⅓ cup sweet pickles chopped
- 4 eggs hard-boiled and chopped
- 2 stalks celery diced
- 1 cup mayonnaise
- 1 Tbs. sweet pickle juice
- 1 tsp. yellow mustard
- 1 tsp. paprika
- salt and pepper to taste
Instructions
- Boil the potatoes in a 3-quart saucepan until they are tender, about 20-25 minutes.
- Drain and run under cool water to stop the cooking process.
- Put the potatoes in a large bowl and stir in all the other ingredients.
- Taste for salt and add more if needed.
- Refrigerate for several hours or overnight before serving
Nutrition
Calories: 434kcal | Carbohydrates: 30g | Protein: 10g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 387mg | Potassium: 968mg | Fiber: 6g | Sugar: 3g | Vitamin A: 652IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 8mg