Festive Potato Salad Recipe

Name: Festive Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs potatoes, peeled and cut into 1/2 inch chunks; 1 cup water; 2 tablespoons cider vinegar (or whatever kind you have on hand); 2 hardboiled egg, peeled; 3/4 cup low-fat mayonnaise; 1/4 cup milk; 2 tablespoons dill pickle relish; 2 tablespoons pickle juice; 1 tablespoon prepared yellow mustard; 1/2 teaspoon celery salt; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons sweet red peppers, minced; 2 tablespoons yellow sweet peppers, minced; 2 tablespoons green sweet peppers, minced (or 6 tbls any color combination); 2 tablespoons scallions, chopped (white and green parts); 1 teaspoon seasoning salt

Servings: persons

2 lbs potatoes, peeled and cut into 1/2 inch chunks
1 cup water
2 tablespoons cider vinegar (or whatever kind you have on hand)
2 hardboiled egg, peeled
3/4 cup low-fat mayonnaise
1/4 cup milk
2 tablespoons dill pickle relish
2 tablespoons pickle juice
1 tablespoon prepared yellow mustard
1/2 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sweet red peppers, minced
2 tablespoons yellow sweet peppers, minced
2 tablespoons green sweet peppers, minced (or 6 tbls any color combination)
2 tablespoons scallions, chopped (white and green parts)
1 teaspoon seasoning salt

1
Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes.
2
Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing.
3
Cut eggs in half. Chop whites and set aside.
4
Put yolks in a large bowl and mash with a fork.
5
Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well.
6
Stir in red, yellow and green peppers and chopped scallions.
7
Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt.
8
Chill for at least 2 hours. Keep cold.
9
* Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.

572

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 17 ingredients. The key ingredients include: 2 lbs potatoes, peeled and cut into 1/2 inch chunks, 1 cup water, 2 tablespoons cider vinegar (or whatever kind you have on hand), 2 hardboiled egg, peeled, and more.

Yes, Festive 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.

Festive Potato Salad

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