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8 servings, 1 cup each
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Use the fine side of a box grater to grate the egg whites, then yolks. Sprinkle separately over salad before serving.
Prepare using small fingerling potatoes, cutting cooked potatoes lengthwise in half instead of into quarters as directed in recipe.
Pack the potato salad and grated eggs in separate airtight containers. Refrigerate until chilled before packing in a cooler to tote to your picnic or other destination. Top potato salad with eggs just before serving.
This delicious potato salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Tangy dressing and mustard stand in for mayo in this tasty take on a classic side dish. The potatoes and red peppers team up to provide an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.