Potato Salad
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 441kcal
Ingredients
- 3 potatoes peeled and chopped - about 2 cups
- 3 Tbs. onion chopped
- 3 Tbs. sweet pickles chopped
- 2 eggs hard-boiled and chopped
- 1 stalk celery diced
- ½ cup mayonnaise
- 1½ tsp. sweet pickle juice
- ½ tsp. yellow mustard
- ½ tsp. paprika
- salt and pepper to taste
Instructions
- Boil the potatoes in a 2-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: 441kcal | Carbohydrates: 32g | Protein: 10g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 416mg | Potassium: 968mg | Fiber: 6g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 8mg