Everyone needs a classic potato salad recipe in their repertoire for summer gatherings. We love this creamy version with a hit of crunchy celery and tangy gherkins.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2010
MethodPlace eggs in saucepan; cover with at least 1 inch (2.5 cm) cold water. Cover and bring to boil over high heat; remove from heat and let stand for 12 minutes.
Meanwhile, in large pot of boiling salted water, cook potatoes until fork-tender, about 15 minutes. Drain and let cool; coarsely chop into chunks. Place in large bowl.
Peel and chop eggs. Add to potatoes along with onion, celery and pickles, breaking up slightly with potato masher.
In small bowl, whisk together mayonnaise, mustard, vinegar, salt, pepper and paprika. Add to potatoes, mixing well. Refrigerate until chilled, about 1 hour.
Nutritional facts Per serving: about
- Sodium 634 mg
- Protein 4 g
- Calories 208.0
- Total fat 13 g
- Potassium 315 mg
- Cholesterol 75 mg
- Saturated fat 2 g
- Total carbohydrate 20 g
- Iron 6.0
- Folate 11.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 12.0