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New Red Potato Salad

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15MIN
25MIN
12

Directions

1
Bring a large pot of salted water to a boil. Add red potatoes and cook until tender but still firm, about 15 minutes.


2
Drain, cool and chop into 1 inch cubes. Place in a medium bowl.


3
Place eggs in a medium saucepan and cover with cold water.


4
Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.


5
Remove from hot water, cool, peel and dice.


6
In a small bowl, whisk together mayonnaise, Hiland Milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes and mix together with the eggs and celery.


7
Cover and chill in the refrigerator for approximately 2 hours before serving.


  • 3 pounds Red Potatoes, unpeeled
  • 4 Eggs
  • 1 1/2 cups Mayonnaise
  • 2 tablespoons Hiland 2% Milk
  • 2 tablespoons Distilled White Vinegar
  • 1/2 cup Green Onions, sliced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1 cup Celery, sliced
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 12


Amount Per Serving


Calories 220 Calories from Fat 104
% Daily Value*
Total Fat 11.5g 18%
Saturated Fat 2g 10%
Trans Fat 0g 0%
Cholesterol 62mg 21%
Sodium 343mg 14%
Total Potassium 0mg 0%
Total Carbohydrate 25.9g 9%
Dietary Fiber 2.2g 9%
Sugars 3.5g 0%
Protein 4.5g 0%
Vitamin A 5% Vitamin C 18%
Calcium 3% Iron 7%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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