“You can whip up this potato salad in just 25 minutes. It requires no leftovers.” - by Abbi
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 160 cal
- 8%
- Fat
- 4.8 g
- 7%
- Carbs
- 24.5 g
- 8%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 a litt..." See morele added flavor. Also, I like to add a little paprika for the color. I think I would also use a red onion or green onions just because the yellow onion I used was really potent, could be I added a little to much, but the onion flavor was very strong. Thanks so much for sharing. "
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