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    You are in: Home / Recipes / Creamy Potato Salad Recipe
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    Creamy Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chef Beth's Note:

    This delicious recipe comes from an old Better Homes and Gardens paperback cookbook that I had to buy for a college-level foods class that I took in the early 80's. I never see the recipe anymore in the BH&G cookbooks, so I thought I'd put it here for reference and to share. It always gets rave reviews and requests for the recipe. I usually make it without the sweet pickle, but it's good either way. I also leave the more tender bits of skin on the potatoes instead of peeling as described.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a covered saucepan, cook potatoes in boiling salted water for 25 - 30 minutes or until tender. Drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion and sweet pickle. In a separate bowl, combine mayonnaise or salad dressing, sugar, celery seed, vinegar, prepared mustard and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly.

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    Ratings & Reviews:

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    Nutritional Facts for Creamy Potato Salad

    Serving Size: 1 (194 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 305.4
     
    Calories from Fat 124
    40%
    Total Fat 13.8 g
    21%
    Saturated Fat 2.2 g
    11%
    Cholesterol 62.4 mg
    20%
    Sodium 811.9 mg
    33%
    Total Carbohydrate 41.6 g
    13%
    Dietary Fiber 4.0 g
    16%
    Sugars 6.4 g
    25%
    Protein 5.4 g
    10%

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