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Alabi Potato Salad

Alabi Potato Salad

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
VANESSA83

VANESSA83

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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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

Directions

  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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Reviews

SPINDRIFT
30

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.
27

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
19

Bianka

11/30/2005

Quick and easy.

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