Green Onion Potato Salad

Green Onion Potato Salad

9

"A Bobby Flay Recipe"

Ingredients

25 m {{adjustedServings}} servings 477 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1929 mg
  • 77%

Based on a 2,000 calorie diet

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Directions

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  1. Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly. Slice into 1/4-inch-thick slices.
  2. Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, vinegar, jalapeno peppers, salt and black pepper in large bowl. Stir in remaining ingredients and toss gently. Season, if desired, with additional salt and pepper. Serve chilled or at room temperature.
Tips & Tricks

Footnotes

  • Also terrific with Hellmann's(R) or Best Foods(R) Canola or Light Mayonnaise.
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Reviews

9
  1. 10 Ratings

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I found the chopped jalapeno pepper overpowered this dish just a little too much, so I tempered it by adding some diced cucumber, some chopped green olives, about 1/3 green bell pepper chopped, ...

Great flavor! The only negative side is how salty this came out. I will cut the salt in half next time I make it. Otherwise, no complaints.

This is the first time I've bothered to review a recipe. Turned out perfect! Everyone loved it, even my daughter who doesn't like potato salad.