Betty Crocker Potato Salad Recipe

The boiled potato salad in this recipe is revived with the addition of onions, celery and eggs. A dish that can be brought to the table as a side dish to a second dish of meat, or as an appetizer. Tasty, easy and fast is a recipe for all seasons.

Potato salad, usually topped with oil, vinegar and salt, can be perfected. Maybe it’s a method you already know but maybe, among you, there is someone like myself, who had never thought about it! So let’s see how to do it together!

Ingredients

1 ½ pounds round red or white potatoes (about 6 medium), peeled

1 ½ cups mayonnaise or salad dressing

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

1 teaspoon salt

¼ teaspoon pepper

2 medium stalks celery, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

4 hard-cooked eggs, chopped

Paprika, if desired

How to make potato salad

Add water to 3-quart saucepan enough to cover the potatoes, place potatoes in the pan. Cover the saucepan and heat to boil then lower the heat and cook for 25 to 30 minutes or until potatoes are tender.

Drain the potatoes. Let them cool enough to handle. Cut the potatoes into cubes.

In a large bowl, mix mayonnaise, mustard, vinegar, salt and pepper.

Add potatoes, celery, and onion. Toss them. Then add eggs and sprinkle paprika. Refrigerate for at least 4 hours. Then serve and enjoy!

You can store covered potato salad in refrigerator.

Betty Crocker Potato Salad Recipe
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Betty Crocker Potato Salad Recipe

Prep Time25 mins
Cook Time30 mins
4 hrs
Total Time4 hrs 55 mins
Course: salad
Cuisine: American
Servings: 10 people
Author: Rehan

Ingredients

  • 1 ½ pounds round red or white potatoes (about 6 medium),peeled
  • 1 ½ cups mayonnaise or salad dressing
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 medium stalks celery, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 4 hard-cooked eggs, chopped
  • Paprika, if desired

Instructions

  • Add water to 3-quart saucepan enough to cover the potatoes, place potatoes in the pan. Cover the saucepan and heat to boil then lower the heat and cook for 25 to 30 minutes or until potatoes are tender.
  • Drain the potatoes. Let them cool enough to handle. Cut the potatoes into cubes.
  • In a large bowl, mix mayonnaise, mustard, vinegar, salt andpepper.
  • Add potatoes, celery, and onion. Toss them. Then add eggs and sprinkle paprika. Refrigerate for at least 4 hours. Then serve and enjoy!
  • You can store covered potato salad in refrigerator.

Video

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