Potato Salad

Name: Potato Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 2 1/2 pounds small red potatoes; Kosher salt; 1/4 teaspoon red pepper flakes; 1/4 teaspoon celery seeds; Seasoning salt and black pepper; 4 hard-boiled eggs, chopped into large pieces; 1 cup mayonnaise; 1/2 cup diced onion; 1/2 cup diced green bell pepper; 1/4 cup diced celery; 2 tablespoons yellow mustard; 2 tablespoons sweet relish; 1 tablespoon minced pickled jalapenos

Recipe courtesy of Patti LaBelle

Show: Patti LaBelle's Place

Episode: Carla Hall and J.R. Smith

Potato Salad

2 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

468

Total Fat

33

Saturated Fat

5

Carbohydrates

36

Dietary Fiber

4

Sugar

5

Protein

8

Cholesterol

114

Sodium

694

Total: 45 min (includes cooling time)
Active: 25 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

468

Total Fat

33

Saturated Fat

5

Carbohydrates

36

Dietary Fiber

4

Sugar

5

Protein

8

Cholesterol

114

Sodium

694

Total: 45 min (includes cooling time)
Active: 25 min

Ingredients

2 1/2 pounds small red potatoes

Kosher salt

1/4 teaspoon red pepper flakes

1/4 teaspoon celery seeds

Seasoning salt and black pepper

4 hard-boiled eggs, chopped into large pieces

1 cup mayonnaise

1/2 cup diced onion

1/2 cup diced green bell pepper

1/4 cup diced celery

2 tablespoons yellow mustard

2 tablespoons sweet relish

1 tablespoon minced pickled jalapenos

Directions

Place the potatoes and 1 tablespoon kosher salt in a large stockpot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, 10 minutes. Drain and let cool slightly.
Cut the potatoes into quarters and put them in an extra-large bowl. Sprinkle with the red pepper flakes, celery seeds, 1/2 teaspoon seasoning salt and 1/4 teaspoon black pepper; toss gently until evenly coated. Mix in the hard-boiled eggs.
In a separate bowl, mix together the mayonnaise, onions, peppers, celery, mustard, relish and jalapenos. Mix the dressing into the potato and egg mixture. Serve chilled or at room temperature.