Old-Fashioned Potato Salad

Old-Fashioned Potato Salad Healthy Recipe

6 Servings 25 min Cook

Macros/Serving: 338 Calories
Tags:vegetarian | pasta


8 Potato medium (2-1/4" to 3-1/4" dia) Red Potatoes
1 Cup Light Mayonnaise
3 Tbsp Vinegar
3 Large Egg
1 Tsp Salt
3/4 Cup chopped Celery
1/2 Cup, chopped Onions


Cover potatoes with salted cold water; by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes.

Drain in a colander and cool slightly.

While potatoes are simmering, whisk together vinegar and salt in a large bowl until salt is dissolved.

Set aside, and cook eggs: Place the eggs in a saucepan.

Cover the eggs with lukewarm water.

Add a pinch of salt.

Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).

Remove from heat cover with a tight lid.

Allow the eggs to stand for 11 minutes.

Drain the eggs a couple times under very cold water.

Cover the eggs with cold water then add in some ice.

Allow the eggs to sit in ice water for about 3 minutes.

Drain and peel.

Rough chop and set aside.

When potatoes are just cool enough to handle, peel and cut into 1-inch pieces, adding to vinegar mixture as cut, and toss gently with a rubber spatula to combine.

Let cool to room temperature, then add remaining ingredients and salt and pepper to taste and stir gently to combine.

Serve at room temperature or chilled.


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