Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 red skinned potatoes; 10 eggs; 2 to 3 carrots, diced and cooked; 1 celery, grated; 4 radishes, grated; 2 whole pickles, grated; 1 onion, chopped; 2 green onions, chopped; 1/2 (32 oz.) jar Hellmann's mayonnaise; 1 c. sour cream; 1 1/2 to 2 tsp. salt; 1/8 to 1/4 tsp. pepper; 6 Tbsp. pickle juice; 3 to 4 Tbsp. mustard (Gulden's); 2 to 3 Tbsp. horseradish (Kraft cream-style) or horseradish sauce; 1/2 Tbsp. vinegar

Servings: persons

10 red skinned potatoes
10 eggs
2 to 3 carrots, diced and cooked
1 celery, grated
4 radishes, grated
2 whole pickles, grated
1 onion, chopped
2 green onions, chopped
1/2 (32 oz.) jar Hellmann's mayonnaise
1 c. sour cream
1 1/2 to 2 tsp. salt
1/8 to 1/4 tsp. pepper
6 Tbsp. pickle juice
3 to 4 Tbsp. mustard (Gulden's)
2 to 3 Tbsp. horseradish (Kraft cream-style) or horseradish sauce
1/2 Tbsp. vinegar

1
Cook potatoes whole with skins and cool.
2
While potatoes are cooking, clean and cook carrots and cool.
3
Cook eggs and cool. Chop potatoes with egg slicer.
4
Chop eggs, carrots, onion and green onion.
5
Grate celery, radishes and pickles.
6
Put in very large bowl.
7
In separate bowl, mix sauce ingredients.
8
Then add sauce ingredients to potatoes and mix thoroughly.

856

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 16 ingredients. The key ingredients include: 10 red skinned potatoes, 10 eggs, 2 to 3 carrots, diced and cooked, 1 celery, grated, and more.

Yes, 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.

Potato Salad

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