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    You are in: Home / Recipes / Leann's Potato Salad Recipe
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    Leann's Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    Chef #856545's Note:

    This is a family favorite!!! It's based on my mom's recipe (LeAnn), who unfortunately, took it to her grave. Through trial and error, I came up with my own version. She used russett potatos, but I like white potatoes because they hold their shape. The key to this recipe is salad dressing instead of mayo. I also use lots of eggs. I cut the potatoes into quarter inch cubes so you don't bite into a large bland tasting potato chunk. This is a great side dish for BBQ and is best if made a day ahead.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs white potatoes (6-medium sized)
    • 2 cups salad dressing
    • 1 tablespoon yellow mustard
    • 1 1/4 teaspoons salt
    • 1/4 teaspoon black pepper (freshly ground)
    • 1 cup celery (finely chopped, about 2-stalks)
    • 1 cup onion, finely chopped (1-medium sized onion)
    • 1/2 cup sweet pickle relish
    • 14 eggs, hard boiled, finely chopped
    • 2 teaspoons paprika

    Directions:

    1. 1
      Place potatoes (unpealed) into a Dutch oven, add water to cover, and 1/4 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, for 25 minutes or until just tender. Dain well and cool slightly. Peel and cube potatoes into quarter inch cubes.
    2. 2
      Place eggs in a single layer in a medium sauce pan. Add cold water to cover eggs by 1 inch. Bring to boil on high heat. Turn down heat so water is just below simmering. Cover and cook for 15 minutes; drain. Run eggs unter cold water or place them in ice water until cool enough to handle; drain.
    3. 3
      Meanwhile, for the dressing, in a large mixing bowl, combine the salad dressing, mustard, 2-teaspoons paprika, 1-1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix well. Add finely chopped onion and celery, along with sweet pickle relish. Mix well.
    4. 4
      Add cubed potatoes and chopped eggs and toss lightly to coat. Spoon mixture into a 9x13 inches glass casserole, and even out the top with the back side of a spoon. Sprinkle generously with paprika.
    5. 5
      Cover and chill potato salad for at least 6 hours before serving. It is best served the next day.

    Ratings & Reviews:

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    Nutritional Facts for Leann's Potato Salad

    Serving Size: 1 (210 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 239.7
     
    Calories from Fat 90
    37%
    Total Fat 10.0 g
    15%
    Saturated Fat 3.0 g
    15%
    Cholesterol 270.9 mg
    90%
    Sodium 912.1 mg
    38%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 2.1 g
    8%
    Sugars 7.3 g
    29%
    Protein 10.8 g
    21%

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