Easy Potato Salad With Complete Instructions Recipe

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Easy Potato Salad With Complete Instructions
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Ingredients
14
Count
Nutrition
482
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Wash the potatoes, (I don't like Yukon Gold potatoes for this particular recipe - use Russets or Red Potatoes for best results), under cold water.
  2. In a 6-quart cooking pot, add 4 quarts of the water and dissolve 1 teaspoon of the salt in it. Bring to a boil, uncovered, over high heat, and carefully add the unpeeled potatoes into the boiling water.
  3. Boil the potatoes until a steak knife will slide into one fairly easily (about 12 - 15 minutes) - do not overcook! Remove from the heat, carefully pour off the hot water right away, then allow cold tap water to run over the potatoes in the pot for 3-4 minutes. Pour off the cool water and allow the potatoes to dry on paper towels. Set aside.
  4. Boil 8 of the eggs. (You might wish to boil a couple of extra ones in case some crack early in the process.) Here's how to perfectly boil the eggs: In a 6-quart cooking pot (not an aluminum one) add a gallon of hot tap water - do NOT add any salt. Carefully place the eggs into the water right away. Bring the water to a boil over high heat. As soon as the water boils, lower the heat to medium (or lower), set your timer for 13 minutes and continue at a low boil, uncovered, until the timer goes off. (Carefully move the eggs about with a wooden spoon occassionally during this process so that the yolks will remain centered.) As soon as the 13 minutes have elapsed, pour off the hot water and allow cold tap water to run over the eggs in the cooking pot for at least 3 minutes prior to peeling them.
  5. If you have a stainless steel or porcelain sink, you can easily peel the eggs by giving each a light smack against the sink wall and then roll the egg along the sink wall for a few inches - it should crunch the shell a little as you do so. Then carefully peel the eggs under cold running tap water. Allow the eggs to dry on paper towels and set aside.
  6. Peel the potatoes over your sink by holding a paring knife blade perpindicular to the potato skin as you scrape the skin off - the skins can be easily removed by this method. (I sometimes run a little cold tap water over the potato as I'm doing this with the more troublesome ones.) Cut away any imperfections with the paring knife and set the peeled and dried (with paper towels if necessary) potatoes aside in the refrigerator for a few minutes. After they are cooled, dice the potatoes into roughly 1/2-inch squares, (or whatever size you prefer.) Set aside.
  7. Make the dressing: Beat two eggs in a medium mixing bowl. Add the sugar, cornstarch, vinegar, and milk. Hand whisk this for a few seconds and pour the blend into a 2-quart saucepan. Cook over medium heat until the dressing thickens (which it will do just as it begins a low boil) and then immediately add the soft or melted butter, mustard, and mayonaise. Remove from heat right away and whisk by hand until the dressing is well-blended. Allow the dressing to cool.
  8. Place the diced potatoes in a large mixing bowl. Dice four of the boiled eggs and add them to the potatoes. Add in the diced celery, diced onion, the remaining teaspoon of salt, and the dressing. Carefully mix the potato salad with a large wooden spoon.
  9. Transfer the potato salad to a large serving bowl. Slice the four remaining boiled eggs and garnish the top of the potato salad with the egg slices. Then sprinkle on the paprika. Cover the bowl with cling wrap and refrigerate for at least 4 hours prior to serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 482.3 Kcal (2019 kJ)
Calories from fat 267.97 Kcal
% Daily Value*
Total Fat 29.77g 46%
Cholesterol 251.97mg 84%
Sodium 993.22mg 41%
Potassium 644.91mg 14%
Total Carbs 43.15g 14%
Sugars 18.34g 73%
Dietary Fiber 4.75g 19%
Protein 11.85g 24%
Vitamin C 3.6mg 6%
Vitamin A 1.5mg 50%
Iron 2.8mg 15%
Calcium 195.7mg 20%
Amount Per 100 g
Calories 39.07 Kcal (164 kJ)
Calories from fat 21.71 Kcal
% Daily Value*
Total Fat 2.41g 46%
Cholesterol 20.41mg 84%
Sodium 80.46mg 41%
Potassium 52.24mg 14%
Total Carbs 3.5g 14%
Sugars 1.49g 73%
Dietary Fiber 0.38g 19%
Protein 0.96g 24%
Vitamin C 0.3mg 6%
Vitamin A 0.1mg 50%
Iron 0.2mg 15%
Calcium 15.9mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 13
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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