Potato Salad with Eggs
Mom's recipe for potato salad that includes hard boiled eggs. Make this for your next BBQ for a delicious side dish.
Servings: 8 cups
Calories: 559kcal
Equipment
Ingredients
- 3 lbs red skin potatoes
- 2 eggs per potato plus 1 extra
- 1 medium onion
- 4 pieces celery
- ½ English cucumber seedless
- ½ cup sweet pickle relish
- 6 oz black olives
- Salt & pepper
- Paprika
- Mrs. Dash Garlic & Herb Seasoning Salt
- Parsley flakes generous amount
- 2 cup real mayonnaise
Instructions
- Count the potatoes in your bags so you know how many eggs you need.3 lbs red skin potatoes, 2 eggs per potato
- Boil potatoes until they are tender to poke with a fork. Peel, and cut into bite sizes. Place into a bowl and salt and pepper them.Salt & pepper
- Hard boil eggs, remove shells and cut into medium pieces. Add to potatoes and salt and pepper them.
- Finely chop the onion and roughly chop the celery and cucumber. Drain olives from can and cut them in half. Add all of this plus the sweet pickle relish in a separate bowl. Season generously with paprika, Mrs. Dash, and parsley flakes.1 medium onion, 4 pieces celery, ½ English cucumber
- Add relish mixture to the potatoes and eggs. Mix all ingredients together in a large bowl. Add enough mayo to reach a creamy texture.½ cup sweet pickle relish, 6 oz black olives, Mrs. Dash Garlic & Herb Seasoning Salt, 2 cup real mayonnaise
- Transfer to a serving bowl. Sprinkle paprika and parsley over top.Parsley flakes, Paprika
- Refrigerate until ready to serve. Tastes best the same day as you prepare.
Notes
1 serving = 1/2 cup
Nutrition
Serving: 1g | Calories: 559kcal | Carbohydrates: 36g | Protein: 4g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 843mg | Potassium: 847mg | Fiber: 4g | Sugar: 8g | Vitamin A: 341IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg