How To Make Mark’s Feed Store’s Potato Salad Recipe
Creamy and tangy potato salad that is perfect for any summer barbecue!
Serves:
Ingredients
- 4 large potatoes, peeled and cubed
- 1/3 cup of diced onion
- 1/2 cup of mayonnaise
- 1/4 cup of dijon mustard
- 2 tablespoons of white vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 hard boiled eggs, chopped
- 2 tablespoons of fresh parsley, chopped
Instructions
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Boil the peeled and cubed potatoes in salted water until tender (about 20 minutes).
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While the potatoes are cooking, mix together the onion, mayonnaise, dijon mustard, white vinegar, sugar, salt, and black pepper until well combined.
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Drain the cooked potatoes and let them cool slightly.
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Add the chopped hard boiled eggs and parsley to the cooled potatoes.
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Mix in the prepared dressing until the potatoes and eggs are coated.
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Chill the potato salad in the refrigerator for at least 1 hour before serving.
Nutrition
- Calories : 340kcal
- Total Fat : 20g
- Saturated Fat : 3g
- Cholesterol : 98mg
- Sodium : 1059mg
- Total Carbohydrates : 34g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 7g
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