"american" Potato Salad Recipe

Name: "american" Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 3 tablespoons vinegar; 1 ½ teaspoons sugar; 1 teaspoon salt; 10 -12 potatoes; 3 -4 hard-boiled eggs; ½ cup green onions or ½ cup white onion; 4 stalks celery; 6 slices bacon, cooked and crumbled; chopped green pepper, tomato, cucumber (optional)

Servings: persons

1 cup mayonnaise
3 tablespoons vinegar
1 ½ teaspoons sugar
1 teaspoon salt
10 -12 potatoes
3 -4 hard-boiled eggs
½ cup green onions or ½ cup white onion
4 stalks celery
6 slices bacon, cooked and crumbled
chopped green pepper, tomato, cucumber (optional)

1
Peel potatoes and cut into 1-inch cubes.
2
Boil for about an hour, until the fall off a fork when speared.
3
Boil eggs and chop vegetables.
4
Mix up the ingredients for the sauce: mayonnaise, vinegar, sugar and salt.
5
You may need to make more later, depending on how many veggies and potatoes you have and how creamy you like your salad.
6
Once potatoes are done, mix everything together.
7
My mom likes to top hers with slices of tomato.
8
The flavors will blend more after a couple hours in the fridge, but I still think it tastes the best right after mixing, when it's still warm.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup mayonnaise, 3 tablespoons vinegar, 1 ½ teaspoons sugar, 1 teaspoon salt, and more.

Yes, "american" Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

"american" Potato Salad

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