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Easy Potato Salad

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Pillsbury Kitchens
Updated Apr 28, 2006
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Take a shortcut with packaged potato wedges, and you'll be serving homemade potato salad without peeling a potato!

Easy Potato Salad

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Ingredients 9
  • Servings 12
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Ingredients

Salad

  • 4 eggs
  • 2 packages (20 oz each) refrigerated red-skinned potato wedges or diced potatoes with onions
  • 1 cup sliced celery (1 1/2 to 2 stalks)
  • 1 cup chopped red bell pepper (1 medium)

Dressing

  • 1 1/2 cups mayonnaise or salad dressing
  • 2 tablespoons chopped fresh dill weed
  • 1/4 cup yellow mustard
  • 2 teaspoons sugar
  • 1 teaspoon salt

Instructions

  • Step 
    1
    In 1 1/2-quart saucepan, place eggs; add enough water to cover by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs; coarsely chop.
  • Step 
    2
    Meanwhile, in 3-quart saucepan, heat 4 cups water to boiling. Reduce heat to medium. Add potatoes; cook 5 to 8 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
  • Step 
    3
    In large bowl, mix cooled cooked potatoes, the celery, bell pepper and chopped hard-cooked eggs. In small bowl, mix all dressing ingredients until well blended. Add dressing to salad; toss gently to coat. Cover; refrigerate at least 1 hour before serving.

Nutrition

270 Calories
24g Total Fat
4g Protein
12g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
210
Total Fat
24g
37%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
440mg
18%
Potassium
360mg
10%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
7%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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