Comida Kraft
Recipe Box

Great Potato Salad

(17) 12 Reviews
Prep Time
Total Time

12 servings, about 1/2 cup each

Check the ratings if you don't believe the hype: Five stars translates to great—or better. This Great Potato Salad is a foolproof winner.

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What You Need

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Make It

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  • Cut 1 egg crosswise in half; reserve 1 half for garnish. Chop remaining eggs.
  • Mix mayo and mustard in large bowl. Add potatoes, chopped eggs, celery, peas, onions and pepper; mix lightly. Cut reserved egg half into thin slices; arrange on top of salad. Cover.
  • Refrigerate 3 hours or until chilled.

Food Facts

Red-skinned or new potatoes are recommended for use in potato salads because they cube neatly after boiling and readily absorb the dressing.


  • 12 servings, about 1/2 cup each

Nutritional Information

Serving Size 12 servings, about 1/2 cup each
Calories 160
% Daily Value
Total fat 12g
Saturated fat 2g
Cholesterol 50mg
Sodium 100mg
Carbohydrate 11g
Dietary fiber 2g
Sugars 1g
Protein 3g
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 0 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

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  • mcarlevale |

    In order to brighten up the salad I cut up either red pepper or scatter small tomatoes. It is a big hit.

  • Chris891308 |

    I made this dish and it is out of this world and so easy to make.

  • Marnee |

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