Crisp Potato Salad Recipe

Name: Crisp Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Potatoes; 1 Cucumber; 1/2 small Carrot; 1/4 Onion; 4 slice Ham; 4 tbsp Mayonnaise; 1 tbsp Vinegar; 2 tsp Sugar; 2 tsp Whole grain mustard (If you have it); 1 dash Garlic powder (If you have it); 1 dash Salt and pepper

Servings: persons

2 medium Potatoes
1 Cucumber
1/2 small Carrot
1/4 Onion
4 slice Ham
4 tbsp Mayonnaise
1 tbsp Vinegar
2 tsp Sugar
2 tsp Whole grain mustard (If you have it)
1 dash Garlic powder (If you have it)
1 dash Salt and pepper

1
Shred the potatoes and carrots with a slicer.
2
Thinly slice the cucumber and sprinkle with salt.
3
Slice the onion and soak in the water.
4
Cut the ham into thin strips.
5
Boil the carrots and potatoes then drain and rinse with water.
6
Do not over cook.
7
See the Hints section below
8
Squeeze water out of cucumber and onion slices and place in a bowl.
9
Add the marked ingredients and combine.
10
Season with salt and pepper and done.
11
During Step 3, instead of rinsing them, you can leave the potatoes and carrots out to cool.
12
If you do so, soak the vegetables before boiling them.
13
The texture will be slightly different.

248

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 11 ingredients. The key ingredients include: 2 medium Potatoes, 1 Cucumber, 1/2 small Carrot, 1/4 Onion, and more.

Yes, Crisp 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.

Crisp Potato Salad

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