Alabi Potato Salad

Alabi Potato Salad

14
VANESSA83 0

"This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to."

Ingredients

35 m {{adjustedServings}} servings 159 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  2. In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.

Footnotes

  • Hard-cooked eggs
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

14
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

It sure sounded like too much mustard, but tried it and it was!! Maybe it is a misprint and should be 3/4 Tablespoon.

This is like my grandmother used to make. And yes, the mustard should be tablespoons, not cup! We always use diced pickles instead of the pickle relish as well.

Quick and easy.