Quick Potato Salad

Quick Potato Salad

10
Abbi Saesong 1

"You can whip up this potato salad in just 25 minutes. It requires no leftovers."

Ingredients

25 m servings 160 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add potatoes and cook until soft, 5 to 7 minutes; drain and rinse with cold water.
  2. Combine the potatoes, eggs, cucumber, tomato, celery, onion, green onion, mayonnaise, and mustard in a large bowl; stir until evenly combined. Season with salt and pepper.
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Reviews

10
  1. 12 Ratings

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We love potato salad and though we have our favorites are always on the look out for something new. This was pretty good, but I would go with dill pickle or relish in place of the cucumber for ...

So simple, especially if you have some left over potatoes to use up! I omitted the tomato and used pickles instead of cucumber. None the less, this was a welcome easy recipe to make.

I really like this potato salad with a little tweaking. I left out the tomato and added celery salt, garlic salt and dried dill. It is even quicker if you already have hard boiled eggs on hand. ...