PICNIC POTATO SALAD

Picnic Potato Salad image

The Red River Valley near where my family lives is a prime growing area for potatoes. They request this recipe not only in summer, but year-round.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4-6 servings.

Number Of Ingredients 13

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Ingredients

4 medium potatoes (about 1-1/2 pounds), peeled
1/2 medium cucumber, finely chopped
3/4 cup chopped fresh broccoli
1/2 cup finely chopped celery
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
2 tablespoons milk
2 tablespoons finely chopped onion
1-1/2 teaspoons chopped fresh parsley
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons white vinegar
3/4 teaspoon celery seed
1/2 teaspoon each salt, pepper and sugar

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into cubes. , In a large bowl, combine potatoes with the cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and gently toss. Cover and chill 1 hour before serving. Store in refrigerator.

Nutrition Facts : Calories 324 calories, Fat 24g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

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