Photo: Anna Pelzer
Mother's Potato Salad
10 ingredients
45 min + 20 min
10 servings
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"My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty."
Estimated Nutrition (whole recipe, rough)
327
Calories
13g
Protein
7g
Fat
55g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pounds whole russet potatoes
- 5 eggs
- 1 1/2 cups mayonnaise (such as Hellman's®)
- 2 tablespoons prepared yellow mustard (such as French's ®)
- 1 small onion, chopped
- 3 stalks celery, chopped
- 7 sweet gherkins, chopped
- 25 pimento-stuffed green olives, sliced
- 1 pinch salt to taste
- 1 green bell pepper, sliced (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
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Recipe sourced from
openrecipes