Potato Salad

This recipe has been handed down from generations in my mom’s family. Until recently, I never measured anything. It was simply made according to taste and sight. Perfect for summer barbeques and the pot luck. It’s easily made the day before, in fact the flavors improve.

Course Side Dish

Cuisine American

Keyword Celery, chives, eggs, French's Yellow Mustard, Hellman's Real Mayonnaise, Potatoes, White Vinegar

Ingredients

5 lb red potatoes (after peeled and boiled 1600 grams.) 288 CHO
6 eggs, hard boiled. 0 CHO
3 TBSP coarse salt for potato water 0 CHO
1 cup (110 gr) Celery, diced 1 CHO
3 TBSP (6 gr) Chives 0 CHO
1.5 tsp. Salt 0 CHO
½ tsp. Pepper 0 CHO

Dressing:

2 cups (414 gr) Hellman’s Regular Mayonnaise 0 CHO
1 TBSP Prepared Mustard 0 CHO
½ TBSP (8 ml) White Vinegar 0 CHO
2 TBSP (30 ml) Milk 3 CHO

TOTAL CHO. 292 CHO

TOTAL WEIGHT. 2423 GRAMS
292 CHO DIVIDED BY 2423 GRAMS = .120 CHO/GR
¼ CUP = 46 GRAMS (.120 CHO x 46 GR.) 5.52 CHO/1/4 CUP

Instructions

Peel potatoes and bring to a boil in salted water. Reduce heat and simmer until tender, about 30 minutes. Drain and let cool completely.
Chop celery and chives (because I always make this salad in the summer, chives grow in the garden, otherwise use green onions, tops only).
Slice potatoes into a large bowl and sprinkle with the salt and pepper. Add celery and chives. Mix gently with your hands or two large spoons.
Mix dressing ingredients with a whisk. It will be tangy to the taste and mellow as the salad rests.
Add dressing to potato mixture. The best way to gently mix, not breaking up the potatoes, is with your hands.
Garnish with paprika, cover and refrigerate at least 6 hours before serving.

Recipe Notes

POTATO SALAD WITHOUT EGGS

Make the salad as per above with the exception of the eggs.

TOTAL CHO = 292 CHO
TOTAL WEIGHT = 2176 GRAMS
292 CHO DIVIDED BY 2176 GRAMS = .134 CHO/GRAM
1/4 CUP = 58 GRAMS (.134 CHO x 58 GRAMS) = 7.77 CHO/1/4 CUP