Recipe courtesy of Bobby Mueller
Old-Fashioned Potato Salad
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: about 40 (4-ounce) servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 115
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 221 mg
- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: about 40 (4-ounce) servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 115
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 25 mg
- Sodium
- 221 mg
Ingredients
Directions
- In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
- Dice the celery stalks, and place to the side with eggs.
- In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
- Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.
