Ingredients
- 1.5 cups Potatoes peeled and diced small
- 1 tbsp Red onion diced fine
- 2 tbsp Celery diced fine
- 2 tbsp Carrots grated
- 1 tsp Scallions chopped
- 2 tbsp Mayonnaise or more if needed
Instructions
- Place the diced potatoes in a pot of salted cold water and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 6-8 minutes. Drain well.
- Place the potatoes in a single layer on a plate or baking sheet to allow them to cool more rapidly. Refrigerate to speed up the cooling process.
- Once the potatoes are cooled, mix in the onion, celery, carrot, scallions, and mayonnaise; season with salt & pepper to taste, then serve.
Nutrition
Calories: 105kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 106mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2561IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
Potato Salad
Ingredients
- 1.5 cups Potatoes peeled and diced small
- 1 tbsp Red onion diced fine
- 2 tbsp Celery diced fine
- 2 tbsp Carrots grated
- 1 tsp Scallions chopped
- 2 tbsp Mayonnaise or more if needed
Instructions
- Place the diced potatoes in a pot of salted cold water and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 6-8 minutes. Drain well.
- Place the potatoes in a single layer on a plate or baking sheet to allow them to cool more rapidly. Refrigerate to speed up the cooling process.
- Once the potatoes are cooled, mix in the onion, celery, carrot, scallions, and mayonnaise; season with salt & pepper to taste, then serve.
Nutrition
Calories: 105kcalCarbohydrates: 2gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 6mgSodium: 106mgPotassium: 82mgFiber: 1gSugar: 1gVitamin A: 2561IUVitamin C: 2mgCalcium: 11mgIron: 1mg
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