Potato Salad
A summertime classic. A must have at cookouts and picnics. This and macaroni salad, and it is close to the same recipe using macaroni instead of potatoes, are probably some of the first dishes I learned to cook when I was growing up.
Ingredients
3 pounds russet potatoes, peeled and cut into bite size pieces1 cup diced onion
1 cup diced celery1 1/2 cups mayonnaise2 teaspoons seasoned salt1 teaspoon pepper
sweet paprika
Directions
Place potatoes in 5 quart sauce pan, cover with water and bring to a boil. Reduce heat to medium high and boil for 15 minutes. Make sure the are fork tender. Drain, place in a bowl and chill for 2 hours.
Add onion, celery, mayonnaise, salt and pepper to potatoes. Mix well. Chill for at least one hour. Sprinkle sweet paprika over the top before serving.
Nutrition FactsServings: 8 Calories 298% Daily Value*Total Fat 14.9g 19%Saturated Fat 2.2g 11%Cholesterol 11mg 4%Sodium 714mg 31%Total Carbohydrate 39.1g 14%Dietary Fiber 4.7g 17%Total Sugars 5.6g Protein 3.5g Vitamin D 0mcg 0%Calcium 31mg 2%Iron 1mg 6%Potassium 753mg 16%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.