Potato Salad | Photos |
| About Us | Contact Us | Submit A Recipe | Link To Us | Advertise
Potato Salad
Recipe eBook Download
Visitor Essentials
Potato Salad | Site Map | XML | Links | Back To Top |
| Privacy Policy | Copyright © 2003-2011
Potato Salad
German Potato Salad
World's Best Potato Salad
New Red Potato Salad
Potato Salad Recipes
Easy Potato Salad
Classic Potatoe Salad
Potato Salad Dressing
Potato Dressing Recipes
Greek Potato Salad
Potato Salad With Pickles
Healthy Potato Salad
Loaded Baked Potato Salad
Sweet Potato Salad
Spicy Egg Potato Salad
Southern Potato Salad
Hickory Bacon Potato Salad
Potato Macaroni Salad
Potato Coleslaw Salad
Oil And Vinegar Potato Salad
Warm Potato Salad
Mashed Potato Salad
Hot Roasted Potato Salad
Homemade Potato Salad
Simple Potato Salad
Super Creamy Hellmann's Mayonnaise Potato Salad
Traditional Potato Salad
Sour Cream Potato Salad
Italian Potato Salad
Cold Baked Potato Salad
French Fried Potato Salad
French Potato Salad
How To Make Potato Salad
Potato Salad Articles

Recommended Sites
White Potato Salad
Habanero Potato Egg Salad
Potato Salad With Eggs
Extra Hot Potato Salad
All American Potato Salad
Soft New Potato Salad
Fresh Dill Potato Salad
Potato Pasta Salad
Dijon Mustard Potato Salad
Chicken Potato Salad
Perfect Cold Potato Salad
Grilled Potato Salad
Creamy Potato Salad
Basic Potato Salad
Making Potato Salads
How Many Calories Are In A Homemade Potato Salad
Austrian Potato Salad
Tasty Classic Potato Salad
Low Fat Potato Salad
Advertise Here

Sponsored Links




Print | Download |
User Options
Soft New Potato Salad

Ingredients:
3 Pounds Of New Yukon Potatoes
2 Tablespoons Of Heinz Distilled White Vinegar
4 Hard Boiled Eggs
1 Cup Of Chopped Fresh Organic Celery
2 Cups Of Duke's Mayonnaise
2 Tablespoons Of Cold Low Fat Milk
1/2 Cup Of Chopped Spring Onions
1/4 Teaspoon Of Coarse Ground Black Pepper
1/2 Teaspoon Of Table Salt

Information:
Serving Size 8
302 Calories Per Serving
11 Grams Of Fat

Preparation Instructions:
This soft new potato salad recipe was sent to us by Sally of Glendale Arizona. For step one, first you will want to boil your three pounds of new Yukon potatoes with their skin. After roughly ten to fifteen minutes they will become tender, at which point you should remove them from the pot, and then drain away any excess water. Once your potatoes have cooled to about room temperature, you will want to chop them up and then place them into a large sealable salad bowl. Moving on to the next step, place your eggs into a boiling pot, and let them cook for ten minutes. Once done, remove the eggs from the shell, chop them into small pieces, then stir them in with the chopped potatoes. Next you will want to stir into the salad the chopped spring onions and fresh organic celery. At this point you are ready to do the dressing, so take out a mixing bowl, and vigorously whisk together the distilled white vinegar, mayonnaise, cold low fat milk, coarse ground black pepper, and table salt. Once this potato salad dressing is done, you will want to stir it into your salad, making sure that the potatoes and eggs are evenly coated. For the last step, place a lid tightly over the salad bowl, and then slide it into the refrigerator to chill for one to five hours. That's it for this wonderful recipe, do browse around our website some more, as we have tons of other great recipes to choose from.
Recipe
Advertise Here
Advertise Here
Advertise Here
Media
Join Us On Twitter