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Picnic Potato Salad
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Picnic Potato Salad

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
5 lb russet potatoes
1 1/2-2 cups mayonnaise
1 Tbsp mustard powder
1 dash Worcestershire sauce
2 Tbsp white vinegar
4-6 hard boiled eggs, chopped
1/2 cup finely chopped onion
1/2-1 lb green beans, steamed and cut into 1/2-inch pieces
1/4-1/2 tsp ground pepper
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Let's Make It
1
PUT a large kettle of water on to boil. Peel the potatoes and cut into bite-sized chunks. Once the water is boiling, add the potatoes and boil for 10-15 minutes until just tender.
2
DRAIN and dry the potatoes well and place in a large serving bowl. In a small bowl, combine the mayonnaise, mustard powder, Worcestershire and vinegar and mix well. Pour over the potatoes.
3
ADD the eggs, onion and green beans and stir to combine. Sprinkle with pepper before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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