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Cook'n with Betty Crocker 
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Classic Creamy Potato Salad |
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Serves: 10 Print this RecipeCreate a picnic anywhere, anytime, with this creamy potato salad. For a summery flavor and a cool crunch, we stir in 1/2 cup each thinly sliced radishes, chopped cucumber and chopped bell pepper. 6 medium boiling potatoes, (2 pounds) 1 1/2 cups mayonnaise or salad dressing 1 tablespoon vinegar 1 tablespoon mustard 1 teaspoon salt 1/4 teaspoon pepper 2 medium stalks celery, chopped (about 1 cup) 1 medium onion, chopped (1/2 cup) 4 hard-cooked eggs, chopped 1. Heat 1 inch water (salted, if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat to low. Boil gently 30 to 35 minutes or until potatoes are tender; cool slightly. Cut into cubes (about 6 cups). 2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours. Cover and refrigerate any remaining salad. 1 SERVING: Calories 350 (Calories from Fat 250); Fat 28g (Saturated 5g); Cholesterol 105mg; Sodium 480mg; Carbohydrates 21g (Dietary Fiber 2g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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