Confetti Potato Salad Recipe

Name: Confetti Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium potatoes; 4 green onions, thinly sliced; 1/2 c. finely chopped green pepper; 1 stalk celery, thinly sliced; 1 small carrot, shredded; 2 to 3 pimiento stuffed olives, thinly sliced; 3 hard-cooked eggs, chopped; 1/2 c. coleslaw dressing; 3 Tbsp. sour cream; 1 Tbsp. lemon juice; lettuce leaves (optional); paprika

Servings: persons

6 medium potatoes
4 green onions, thinly sliced
1/2 c. finely chopped green pepper
1 stalk celery, thinly sliced
1 small carrot, shredded
2 to 3 pimiento stuffed olives, thinly sliced
3 hard-cooked eggs, chopped
1/2 c. coleslaw dressing
3 Tbsp. sour cream
1 Tbsp. lemon juice
lettuce leaves (optional)
paprika

1
Cook potatoes in boiling salted water to cover 30 minutes or until tender.
2
Drain and cool slightly.
3
Peel and dice potatoes. Combine potatoes, onions, peppers, celery, carrots, olives and eggs in a large bowl.
4
Combine dressing, sour cream and lemon juice.
5
Stir well.
6
Add dressing to vegetable mixture, tossing gently.
7
Serve on lettuce leaves, if desired, and sprinkle with paprika.
8
Yields 5 to 6 servings.

282

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 12 ingredients. The key ingredients include: 6 medium potatoes, 4 green onions, thinly sliced, 1/2 c. finely chopped green pepper, 1 stalk celery, thinly sliced, and more.

Yes, Confetti 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.

Confetti Potato Salad

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