Rockin Robin's Classic Potato Salad
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Description
Simple and super easy; better if chilled overnight. I have tried many others but always gravitate back to my basic spud salad. Use a combination of red, russet, and new potatoes, peeled, or use scrubbed new potatoes with the skins on.
Ingredients
- 2 ½ pounds potatoes, peeled
- 4 eggs
- 1 cup diced celery
- ¾ cup chopped green onions
- 1 ½ cups mayonnaise
- 2 tablespoons prepared yellow mustard
- salt and ground black pepper to taste
Directions
- 1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender yet still firm, about 20 minutes. Drain and refrigerate until cool, about 30 minutes.
- 2. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and dice eggs.
- 3. Chop potatoes and place into a large bowl. Stir eggs, celery, and green onions into potatoes; mix in mayonnaise and mustard. Season with salt and pepper.
Nutrition Facts
serving: 10 servings
calories: 359.3 kcal
carbohydrates: 22.1 g
protein: 5.5 g
saturated fat: 4.6 g
cholesterol: 86.9 mg
sodium: 283.6 mg
fiber: 3 g
sugar: 1.8 g