Here's a creamy potato salad made with hard-cooked eggs, parsley and crunchy celery. Be prepared to print out the recipe and have ready to share with your friends.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 lb. (1.4 kg) red new potatoes, quartered
2 stalks celery, chopped
1/2 cup chopped red onions
2 green onions, thinly sliced
4 hard-cooked eggs, chopped
2 Tbsp. finely chopped fresh parsley
3/4 cup Heinz [Seriously] Good Mayonnaise
1 Tbsp. Heinz Dijon Mustard
1/2 tsp. celery seed
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How do I make it ?
Cook potatoes in pan of boiling water 12 to 14 min. or just until tender; drain. Cool 10 min.
Place potatoes in large bowl. Add celery, onions, eggs and parsley; mix lightly.
Combine remaining ingredients. Add to potato mixture; mix lightly.
Refrigerate 3 hours or until chilled.
Kraft Kitchen Tips!
For a touch of heat, add 1/2 tsp. crushed red pepper to potato salad before refrigerating. Or for more colour and flavour, add 1/2 cup chopped radishes before refrigerating as directed.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 3 g
Cholesterol 110 mg
Sodium 220 mg
Carbohydrate 31 g
Fibre 3 g
Sugars 5 g
Protein 8 g
8 servings, 1 cup (250 mL) each
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.