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    You are in: Home / Recipes / Best Ever Potato Salad Recipe
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    Best Ever Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    kstrating's Note:

    Potato Salad is another thing I've never been crazy about, until I found this recipe!! I will lick the spoons clean when I'm done putting it all together & cleaning up. The reason: dry mustard instead of prepared. It still has plenty of zing, but not one that says "don'cha love the mustard?" ;-) Recipe is from the United Methodist Cookbook 1984, Albert Lea, MN ala Ellen Adams. Thanks for the cookbook, Mom! Note: It's going in, as printed, for 25 people, but I often cut in half or quarters, depending on where it's going.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, combine oil, vinegar, onion, salt, basil, mustard & pepper & mix well.
    2. 2
      When potatoes are tender, but not mushy, drain, place in large bowl & pour this marinade over them. Toss gently until absorbed.
    3. 3
      Gently stir in eggs & vegetables.
    4. 4
      Mix mayonnaise & milk together & fold into the potato mixture.
    5. 5
      Chill several hours before serving.
    6. 6
      Note: I cube my potatoes before they go into the pot to boil. They cook faster & I don't have to cube hot potatoes! Just watch them, because you don't want them mushy!
    7. 7
      "Cooking Time" is chilling time,.

    Browse Our Top Potato Recipes

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    Nutritional Facts for Best Ever Potato Salad

    Serving Size: 1 (277 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 339.4
     
    Calories from Fat 161
    47%
    Total Fat 17.9 g
    27%
    Saturated Fat 3.1 g
    15%
    Cholesterol 107.0 mg
    35%
    Sodium 373.8 mg
    15%
    Total Carbohydrate 38.5 g
    12%
    Dietary Fiber 4.6 g
    18%
    Sugars 3.8 g
    15%
    Protein 7.4 g
    14%

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