Janet'S Potato Salad Recipe

Name: Janet'S Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 potatoes; 4 hard-boiled eggs, , sliced; 1 medium onion, diced; celery, diced or celery flakes; Kraft salad dressing; mustard; milk; diced pickles or diced pickle relish; 1/2 teaspoon basil; 1/2 teaspoon parsley flakes; salt and pepper; stuffed green olive; paprika

Servings: persons

8 -10 potatoes
4 hard-boiled eggs, , sliced
1 medium onion, diced
celery, diced or celery flakes
Kraft salad dressing
mustard
milk
diced pickles or diced pickle relish
1/2 teaspoon basil
1/2 teaspoon parsley flakes
salt and pepper
stuffed green olive
paprika

1
Wash potatoes, cut in half and boil with skins on.
2
When cooled, remove skins and cube.
3
Add onion, and diced celery.
4
Set aside.
5
Mix salad dressing, mustard, pickles/relish, spices, salt and pepper, and a tbsp or so of pickle juice.
6
Mix well, thin out with milk, using your own judgment as to consistancy.
7
Pour over cubed potatoes and mix well.
8
Gently stir in sliced eggs, reserving 5-6 slices for garnish.
9
Pour into serving bowl, place remaining eggs on top, put one olive slice on top of each egg slice, sprinkle with paprika and parsley flakes.

305

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 13 ingredients. The key ingredients include: 8 -10 potatoes, 4 hard-boiled eggs, , sliced, 1 medium onion, diced, celery, diced or celery flakes, and more.

Yes, Janet'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.

Janet'S Potato Salad

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