Potato Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy mayonnaise-based potato salad with hard-boiled eggs, celery, and fresh herbs. Tangy and sharp from mustard and vinegar, this is a classic cookout side dish that pairs well with grilled meats.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 lb red potatoes (or Yukon Gold)
- 2 tsp salt
- 5 hard-boiled eggs (chopped)
- ½ cup dill pickles (chopped)
- 2 medium celery stalks (chopped)
- 1 large shallot (chopped)
- 1 tbsp parsley (chopped)
- ½ tbsp tarragon (chopped)
- ½ tbsp dill (chopped)
- 1 cup mayonnaise
- 1 tbsp grain mustard
- 1 tbsp Dijon mustard
- ½ tbsp apple cider vinegar
- ¼ tsp cayenne pepper
- 1 tsp black pepper
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 976mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 620mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 976MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.