This is a traditional potato salad that is made from scratch.
Original recipe makes 8 servings
Ingredients
6 large potatoes – peeled and cubed
3 eggs
1 onion, finely chopped
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard
3 tablespoons creamy salad dressing
1 teaspoon paprika
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PREP
15 mins
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COOK
30 mins
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READY IN
1 hr 45 mins
Directions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition
Calories: 270 kcal
Carbohydrates: 52.5 g
Cholesterol: 81 mg
Fat: 3.6 g
Fiber: 6.9 g
Protein: 8.4 g
Sodium: 117 mg