SKIN-ON POTATO SALAD

Skin-on Potato Salad image

A crowd-pleasing salad that gets a kick from green chilies.

Provided by Betty Crocker Kitchens

Time 4h45m

Yield 24

Number Of Ingredients 9

Ingredients

4 pounds red potatoes (12 medium)
3 cups mayonnaise or salad dressing
2 tablespoons white vinegar
2 tablespoons yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 medium celery stalks, chopped (2 cups)
2 medium onions, chopped (1 cup)
2 cans (4.5 ounces) Old El Paso™ chopped green chiles, drained

Steps:

Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat.
Boil 30 to 35 minutes or until tender; drain. Cool slightly. Cut into cubes (about 12 cups).
Mix mayonnaise, vinegar, mustard, salt and pepper in 8-quart glass or plastic bowl. Add potatoes, celery, onions and chilies; toss.
Cover and refrigerate about 4 hours or until chilled.

Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 15 mg, Fat 4, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg