School Cafeteria Potato Salad
Recipe: #38892
June 08, 2022
Categories: Salads, Egg Salad, Potato Salad, Eggs, Celery, Potatoes Copycat or Clone Recipes, more
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Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (265 g)
- Calories 297.9
- Total Fat - 14.5 g
- Saturated Fat - 4.3 g
- Cholesterol - 455.8 mg
- Sodium - 497.2 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 3 g
- Sugars - 3.7 g
- Protein - 17.4 g
- Calcium - 84.8 mg
- Iron - 2.9 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put whole potatoes in a large pot.
Step 2
Cover with cold water.
Step 3
Cook potatoes over medium-high heat until fork tender.
Step 4
Drain the potatoes and cool.
Step 5
Once cool, peel and chop into 1/2-inch cubes.
Step 6
In a large bowl,
Step 7
Mix together chopped celery, chopped onions, hard boiled eggs, sweet pickle relish, mayonnaise, salt, black pepper, and dry mustard.
Step 8
Gently stir in potato cubes.
Step 9
Sprinkle with some dried parsley and paprika.
Step 10
Cover
Step 11
Chill in the refrigerator overnight before serving.
Tips
No special items needed.
5 Reviews
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