Potato Salad

An American-style potato salad with a tangy dressing, perfect with meatloaf or cold meats.

Vegetarian Side Dish Potato Salad Cold Salad

Estimated Nutrition

Calories

210.6

kcal / serving

842.2 kcal total

Carbs

26.4g

per serving

105.4 g total

Fat

9.6g

per serving

38.5 g total

Protein

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

CondimentsSauces

2.5

Or gherkin liquid

To taste

Dairy

Milk

piece

Egg

Hard-boiled

Vegetables

pieces

Red Potato

Medium-sized, cut into eight pieces

piece

Dill Pickle

Chopped

Method

Coat the cooled potatoes with the prepared dressing.

Stir in mayonnaise, chopped pickle, and egg if desired.

Chill in the fridge for two hours before serving.

Cut potatoes into eight pieces and boil in salted water until tender.

Drain potatoes and let them cool slightly.

Mix milk, mustard, vinegar, pickle juice, and sugar in a small bowl.