Potato Salad...homemade!

While we were shopping last night, my daughter, Bailey, said she was hungry and had a hankering for some homemade potato salad. In a state of shock…cause she doesn’t like potato salad…I agreed and promptly pulled up my Betty Crocker application on my iphone. By the way, if you have an iphone and don’t have this FREE APP yet, you must get it! It is sooo cool! You can search recipes, or just have it surprise you, which is kind of fun! Anyway, I found the recipe for Creamy Potato Salad and we bought the ingredients and came home to start cooking. Keep in mind that we had to make the Creamy Fruit Dip, too, since that was our 1st recipe in the Betty Challenge. Yikes!! But we got the potatoes going in one pot and the eggs in another, and while they were cooking I mixed up the dip. Now, I just want to set the record straight…this is not how we usually do things in the Brooks house. Usually, we buy ready-made food and throw it on our plates, or rather, pass it over our plates on the way to our mouths. Real old-fashioned cooking, or new-fashioned cooking, for that matter, just doesn’t happen very often around here. But I can see how this challenge may change the way we do things!

Creamy Potato Salad by Betty Crocker

  • 1 1/2    pounds round red or white potatoes (about 6 medium), peeled We used red potatoes
  • 1 1/2    cups mayonnaise or salad dressing Mayo here
  • 1    tablespoon white or cider vinegar Red Wine Vinegar…cause I like wine…actually it’s all I could find in my pantry
  • 1    tablespoon yellow mustard
  • 1    teaspoon salt
  • 1/4    teaspoon pepper
  • 2    medium stalks celery, chopped (1 cup)
  • 1    medium onion, chopped ( 1/2 cup)
  • 4    hard-cooked eggs, chopped
  • Paprika, if desired
  1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle.
  2. Cut potatoes into cubes.
  3. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. I will add some fresh Rosemary next time
  4. Add potatoes, celery and onion; toss.
  5. Stir in eggs.
  6. Sprinkle with paprika.
  7. Cover and refrigerate at least 4 hours to blend flavors and chill. Umm yeah…I put it in the freezer for a couple  minutes…is that close enough?
  8. Store covered in refrigerator. Just make sure your daughter doesn’t sneak some out of the fridge and leave the lid off….aaahhhheeemmmm…Bailey!
Potatoes cooking
This is Bailey helping...

Nutrition Information:
1 Serving: Calories 330 (Calories from Fat 250); Total Fat 28g (Saturated Fat 5g); Cholesterol 105mg; Sodium 480mg; Total Carbohydrate 15g (Dietary Fiber 1g); Protein 4g Percent Daily Value*: Iron 4% Exchanges: 1 Starch Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet

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