Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Large Russet Potatoes (peeled And Cubed Into Small Pieces); 2 Hard Boiled Eggs; 1 can (8 Oz. Size) Peas And Carrots (I Used Del Monte's Brand); 1 stalk Chinese Celery With Leaves; 2 stalks Green Onions; 1 Shallot; 1 Tablespoon Cayenne Pepper; Salt And Black Pepper To Taste; 4 Tablespoons Mayonnaise; 1 Tablespoon Mustard

Servings: persons

4 Large Russet Potatoes (peeled And Cubed Into Small Pieces)
2 Hard Boiled Eggs
1 can (8 Oz. Size) Peas And Carrots (I Used Del Monte's Brand)
1 stalk Chinese Celery With Leaves
2 stalks Green Onions
1 Shallot
1 Tablespoon Cayenne Pepper
Salt And Black Pepper To Taste
4 Tablespoons Mayonnaise
1 Tablespoon Mustard

1
Peel, cube and boil your potatoes until fork tender. This will take bout 10 minutes on a full boil.
2
Once the potatoes have been boiled, drain and set aside in a large bowl to cool. Peel your eggs and chop into small cubes, about the same size as the potatoes. Add them into the bowl with the potatoes. Drain the liquid from the peas and carrots and add them into the bowl as well.
3
Finely chop your celery and green onions and grate the shallot with a zester so it is small and you are not biting into a big piece of shallot. Add all of this into the bowl.
4
Then add cayenne pepper, salt and black pepper. Go easy on the salt as the mayo will add salt as well.
5
In a small separate bowl add the mayo and mustard. Mix together and pour into the bowl with the rest of the ingredients. Gently mix everything together.
6
If your potatoes are still looking dry you can add more mayo or a tablespoon of Miracle Whip.
7
Taste for salt and pepper. Adjust seasoning if necessary. Cover tightly and place in the fridge to chill at least 30 minutes before serving. It is important to chill it first as it will help all the flavors to come together.

319

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 10 ingredients. The key ingredients include: 4 Large Russet Potatoes (peeled And Cubed Into Small Pieces), 2 Hard Boiled Eggs, 1 can (8 Oz. Size) Peas And Carrots (I Used Del Monte's Brand), 1 stalk Chinese Celery With Leaves, 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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