Red Potato Salad

This creamy red potato salad recipe is a classic for cookouts, potlucks and any festive get-togethers.

Total Time: Prep: 40 min. + chilling

Yield: 17 servings

Ingredients

• 5 pounds medium red potatoes, halved
• 5 hard-boiled large eggs, chopped
• 1 celery rib, finely chopped
• 1/2 medium onion, finely chopped
• 1-1/2 cups mayonnaise
• 1/4 cup sweet pickle relish
• 3 tablespoons sugar
• 2 tablespoons dried parsley flakes
• 2 teaspoons prepared mustard
• 1 teaspoon salt
• 1 teaspoon cider vinegar
• 1/8 teaspoon pepper

Directions

1. Place potatoes in a large kettle; cover with water. Bring to a boil.
2. Reduce heat; cover and cook until tender, 15-20 minutes.
3. Drain and cool.
4. Cut potatoes into 3/4-in. cubes.
5. In a large bowl, combine potatoes, eggs, celery and onion.
6. In a small bowl, combine remaining ingredients.
7. Pour over potato mixture and stir gently to coat.
8. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts

• Serving size: 3/4 cup
• 276 calories
• 17g fat (3g saturated fat)
• 69mg cholesterol
• 309mg sodium
• 25g carbohydrate (5g sugars, 2g fiber)
• 5g protein.

Source: https://www.tasteofhome.com/recipes/red-potato-and-egg-salad/#RecipeCard