Picnic Potato Salad Recipe

Picnic Potato Salad Recipe photo by Taste of Home

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The Red River Valley near where my family lives is a prime growing area for potatoes. They request this recipe not only in summer, but year-round.

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Picnic Potato Salad Recipe

Prep: 20 min. Cook: 20 min. + chilling

Yield: 4-6 Servings

20 20 40

Ingredients

4 medium potatoes (about 1-1/2 pounds), peeled
1/2 medium cucumber, finely chopped
3/4 cup chopped fresh broccoli
1/2 cup finely chopped celery
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
2 tablespoons milk
2 tablespoons finely chopped onion
1-1/2 teaspoons chopped fresh parsley
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons white vinegar
3/4 teaspoon celery seed
1/2 teaspoon each salt, pepper and sugar

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into cubes.
In a large bowl, combine potatoes with the cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and gently toss. Cover and chill 1 hour before serving. Store in refrigerator. Yield: 4-6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 324 calories, 24 g fat (4 g saturated fat), 81 mg cholesterol, 398 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Picnic Potato Salad in Country June/July 1995, p51