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Potato Salad Recipe

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As soon as my onions and potatoes start coming in my garden, I start thinking about what I can make. I love this salad, but my husband loves it more. I use my fresh red onions and red potatoes, then garnish it with the parsley I also grow.,

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Ingredients

Cost per recipe $3.99 view details
  • 6-7 medium size potatoes
  • 2 medium red onions finely chopped
  • 1 cup finely chopped celery
  • 4 hard boiled eggs
  • 1/2 cup sweet relish
  • 1/4 cup yellow mustard
  • 1/4 cup sliced olives
  • 1 1/4 cup mayonaisse
  • salt and pepper to taste ( you may need more than you think as the potatoes seem to absorb the salt)

Directions

  1. In a large pot, boil your unpeeled potatoes, until a knife easily pierces them (20-25 minutes)
  2. Place eggs in another pan and boil for 5 minutes, then shut off heat and allow them to sit in the water for 10 minutes
  3. When potatoes are done, peel and cut into cubes, chop onions, celery and 2 eggs (reserve 2 for the garnish on top) and mix in a large bowl.
  4. Add relish, mayo, mustard and carefully blend with a large spoon or your hands, until mixed. Add olives and blend again, if needed add more mayo.
  5. Allow to sit for 30 minutes in refrigerator and then spoon into a serving bowl, garnish with sliced eggs and parsley and present. It continue to get more flavorful. Sometimes I will frost the mound lightly with mayo.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1615g
Calories 1572  
Calories from Fat 523 33%
Total Fat 58.36g 73%
Saturated Fat 8.02g 32%
Trans Fat 0.01g  
Cholesterol 0mg 0%
Sodium 1855mg 77%
Potassium 5018mg 143%
Total Carbs 249.11g 66%
Dietary Fiber 29.9g 100%
Sugars 58.45g 39%
Protein 26.76g 43%
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