Alabi Potato Salad

Alabi Potato Salad

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"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

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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

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Directions

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  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.
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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.
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Reviews 14

  1. 16 Ratings

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SPINDRIFT
7/3/2005

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

Kathy M.
1/22/2007

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.

Bianka
11/30/2005

Quick and easy.