Lunch: All-American Potato Salad Recipe | MyRecipes
Ingredients
1 tablespoon kosher salt, divided
5 medium Yukon gold potatoes (about 2 pounds 6 ounces)
1 1/4 cups diced red bell pepper (1 large)
1/2 cup canola mayonnaise
1/4 cup diced celery
2 tablespoons chopped green onions
1/2 teaspoon freshly ground black pepper
3 large hard-boiled eggs, diced
Instructions
Combine 2 teaspoons salt and potatoes in a large saucepan; cover with cold water. Bring to a boil; cook 25 minutes or until potatoes are tender. Drain; rinse with cold water. Drain and let cool; cut into 1-inch pieces. Combine potatoes, remaining 1 teaspoon salt, bell pepper, and remaining ingredients in a large bowl; toss gently to coat.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
