There are lots of ways to make potato salad but this is my favorite. Very simple. Great for bbq’s at home. Also great for potlucks.
Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe, the United States, and later Asia. American version most likely originated from recipes brought to the U.S. by way of German and other European immigrants during the nineteenth century.
American-style is served cold or at room temperature. Ingredients often include mayonnaise or a comparable substitute (such as yogurt or sour cream), herbs, and raw vegetables (such as onion and celery).
Try some of our other Great Soups & Salads
Nancy’s Potato Salad
Potato Salad – lots of ways to make it but this is my favorite. Very simple. Great for bbq's at home. Also great for potlucks.
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Servings: 8
Calories: 308kcal
Ingredients
- 2 lb russet potatoes
- 1 cup mayonnaise
- 2 tbsp vinegar
- 1 tsp salt
- 1 tsp sugar
- 1/8 tsp black pepper
- 1 cup celery thinly sliced
- 1/2 cup onion chopped
- 2 large hard boiled eggs chopped (optional)
Instructions
- peeled and cut into 3/4 inch chunks
- In a 4-quart saucepot, cover potatoes with water and bring to a boil over medium heat. Reduce heat and simmer for about 10 minutes until potatoes are tender. Drain and cool slightly.
- In a large bowl combine mayonnaise, vinegar, salt, sugar, and pepper. Add potatoes, celery onion and chopped hard boiled eggs and toss gently.
- Serve chilled or at room temperature.
Nutrition
Calories: 308kcal | Carbohydrates: 23g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 500mg | Potassium: 542mg | Fiber: 2g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg
