Potato Salad
HB-7965 · Hand-built original
Boiled potatoes peeled and cut small, then mixed with chopped hard-boiled eggs, celery, parsley, dill pickles, mustard and mayonnaise. The salad is chilled so the flavours meld.
Salad1 hr4–6 servings406 kcalVegetarianGluten-freeDairy-freeDiabeticRenal
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:4quantities adjust to match
Ingredients
- 4 medium potatoes, such as russet or Yukon Gold, unpeeled
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more for pot
- ½ tsp. white pepper
- 3 hard-boiled eggs, chopped
- 1 cup finely chopped celery
- 1 Tbsp. finely chopped parsley
- 1 Tbsp. finely chopped dill pickles
- 1 Tbsp. yellow mustard
- ½ cup mayonnaise
Method
- Put the unpeeled potatoes in a large pot, cover them with salted cold water, bring the pot to a boil over high heat, and cook the potatoes for about 20 minutes until fork tender.
- Drain the boiled potatoes and leave them until cool enough to handle.
- Peel the cooled potatoes, cut them into small pieces, and put them in a medium-large bowl.
- Season the cut potatoes with the teaspoon of kosher salt and the white pepper.
- Add the chopped hard-boiled eggs, finely chopped celery, chopped parsley, chopped dill pickles, yellow mustard and mayonnaise to the potato bowl and mix the potato salad thoroughly.
- Chill the Potato Salad for about 30 minutes so its flavours meld before serving.
Cook: 10 minutes · Total: 1 hour
Nutrition (per serving, where published)
406 kcalCalories
9.1 gProtein
36.5 gCarbs
25.2 gFat
4.4 gSaturates
0 gFibre
0.6 gSugars
283 mgSodium
151 mgCholesterol
1159 mgPotassium
61 mgCalcium
1.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data