Esther’S Potato Salad – a delicious recipe with Red, Italian Salad Dressing, Celery, Sweet Onion, Mayonnaise, Celery. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a large pot, cover potatoes with cold water and bring to a boil. Simmer 20 minutes or until tender. Test with a small knife for doneness.
2
Drain when cooked and place on a tray to cool. When you can handle them, peel as much as you like (I leave the red skins on and peel the al- purpose potatoes), dice into half-inch pieces and toss with the Italian dressing while still warm. Place in the fridge to continue cooling.
3
While the potatoes are cooling, dice celery and onion. Mix with mayo, celery seed, and garlic salt. Add the mayo mixture to the cooled potatoes, then blend in the parsley. Add salt and pepper to taste. Sprinkle with paprika, if you like, before serving-just for show.
1291
kcal
Calories
90
g
Fat
106
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 5 pounds Red Skinned Or All Purpose Potatoes, 1 cup Italian Salad Dressing, 1 cup Diced Celery, 1 cup Sweet Onion, and more.
Yes, Esther’S 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.
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