OLD FASHIONED POTATO SALAD
I'm not a fan of red pepper in my potato salad but if you are, by all means add it. I prefer to add the carrot mainly for the colour. You can use white or red potatoes for this recipe.
Provided by Boyz 5
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In large pot, cook potatoes over high heat using 1 tablespoon of salt added to just enough water to cover the potatoes. Boil until tender when pierced with a knife. Drain. Half or quarter potatoes as desired and set aside.
- Hard boil eggs and cool. Peel and dice 2 of the eggs into 1/4 inch cubes. Slice the 3rd egg into 1/4 inch rounds and set aside for the garnish.
- Combine diced egg, mayonnaise, celery seed, mustard, 2 teaspoons of salt and black pepper in a large bowl and whisk to combine.
- Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, carrot, pickle, green onions and chopped parsley. Stir to combine.
- Chill for 30 minutes or longer. Garnish with paprika and reserved hardboiled egg slices.
Nutrition Facts : Calories 258.3, Fat 9.8, SaturatedFat 1.7, Cholesterol 69.6, Sodium 1847.3, Carbohydrate 37.2, Fiber 4, Sugar 5.1, Protein 6.1
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