Recipe courtesy of Eric Warren
Potato Salad
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- Level: Easy
- Total: 4 hr 15 min
- Prep: 20 min
- Inactive: 3 hr 30 min
- Cook: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 725
- Total Fat
- 59 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 145 mg
- Sodium
- 745 mg
Potato salad so good it will make you take your shoes off!!!
- Level: Easy
- Total: 4 hr 15 min
- Prep: 20 min
- Inactive: 3 hr 30 min
- Cook: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 725
- Total Fat
- 59 g
- Saturated Fat
- 9 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 6 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 145 mg
- Sodium
- 745 mg
Ingredients
Directions
- In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.
