Potato Salad

Potato Salad
Staff Writer

This is a quick, traditional potato salad that is so easy to make! White, red, or Yukon gold potatoes are all good choices for this recipe (Russet potatoes are not a great choice because they may fall apart). I don't peel my potato, but you can if you prefer. Please be sure to read the label to ensure your choice of Italian salad dressing is gluten-free.

1
Servings
195
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 Ounces white or red potato
  • 1 1/2 Teaspoon finely chopped onion
  • 1 1/2 Tablespoon mayonnaise
  • 1 Dash of salt and pepper
  • 1 Tablespoon Italian salad dressing
  • 1/2 hard-boiled egg, chopped
  • 1 Pinch of parsley

Directions

Wash potato and pierce several times with a fork (to allow steam to escape). Microwave on high for 2 1/2 minutes, or until potato is tender.

Carefully peel potato, if desired, and cut into small cubes.

Add remaining ingredients and mix well, but gently.

Refrigerate until ready to serve.

Nutritional Facts

Total Fat
7g
10%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
20mg
7%
Carbohydrate, by difference
23g
18%
Protein
10g
22%
Vitamin A, RAE
4µg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
57mg
6%
Choline, total
11mg
3%
Fiber, total dietary
2g
8%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
56mg
8%
Selenium, Se
6µg
11%
Sodium, Na
1150mg
77%
Water
170g
6%
Zinc, Zn
1mg
13%

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.