Potato Salad I Recipe

Name: Potato Salad I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds red potatoes, diced; 4 eggs; 4 stalks celery, chopped; 1 green bell pepper, chopped; 1 (16 ounce) jar sweet pickles, cubed; 3/4 tablespoon prepared mustard; 3/4 cup mayonnaise; 1 onion, finely chopped; 1 teaspoon white sugar; salt and pepper to taste

Servings: persons

5 pounds red potatoes, diced
4 eggs
4 stalks celery, chopped
1 green bell pepper, chopped
1 (16 ounce) jar sweet pickles, cubed
3/4 tablespoon prepared mustard
3/4 cup mayonnaise
1 onion, finely chopped
1 teaspoon white sugar
salt and pepper to taste

1
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
2
Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
3
Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.

926

kcal

Calories

Fat

106

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: 5 pounds red potatoes, diced, 4 eggs, 4 stalks celery, chopped, 1 green bell pepper, chopped, and more.

Yes, Potato Salad I 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 I

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