Mama's Potato Salad

Vegetarian
Gluten Free
Dairy Free
Health score
4%
Mama's Potato Salad
60 min.
20
279kcal

Suggestions


Indulge in the delightful flavors of Mama's Potato Salad, a timeless recipe that brings comfort and joy to every gathering. This creamy, savory side dish is perfect for picnics, barbecues, or family reunions, ensuring that everyone—vegetarians and those with dietary restrictions—can enjoy a delicious plate. With its rich combination of hard-cooked eggs, tangy mustard, and zesty horseradish, every bite bursts with flavor, making it a standout choice for any meal.

What truly sets this potato salad apart is its texture. The tender potatoes, combined with the crunch of fresh onions, give a satisfying bite that complements the smooth richness of the mayonnaise. It's not just a side dish; it’s a crowd-pleaser that will have your guests heading back for seconds! Plus, being gluten-free and dairy-free makes it a versatile option that caters to various dietary needs without compromising on taste.

Ready in just an hour and serving up to 20 people, Mama's Potato Salad is the ideal choice for feeding a large crowd. Whether you're serving it at a festive gathering or enjoying a quiet family dinner, this recipe is sure to become a beloved staple in your kitchen. So roll up your sleeves, gather your ingredients, and let the cooking magic begin!

Ingredients

  • 20 servings pepper black freshly ground to taste
  •  hard-cooked eggs chopped
  • tablespoons horseradish prepared
  • cups mayonnaise 
  • cup onion chopped
  • pounds potatoes cubed peeled
  • 20 servings sea salt to taste
  • 0.5 cup mustard yellow

Equipment

  • bowl
  • pot

Directions

  1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender.
  2. Drain, and place in a serving bowl.
  3. Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.
  4. Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.

Nutrition Facts

Calories279kcal
Protein7.71%
Fat61.66%
Carbs30.63%

Properties

Glycemic Index
12.99
Glycemic Load
14.81
Inflammation Score
-3
Nutrition Score
10.069130493247%

Flavonoids

Isorhamnetin
0.4mg
Kaempferol
0.96mg
Quercetin
2.42mg

Nutrients percent of daily need

Calories:278.6kcal
13.93%
Fat:19.21g
29.56%
Saturated Fat:3.33g
20.78%
Carbohydrates:21.47g
7.16%
Net Carbohydrates:18.5g
6.73%
Sugar:1.78g
1.98%
Cholesterol:84.01mg
28%
Sodium:442.75mg
19.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.4g
10.8%
Vitamin K:39.04µg
37.18%
Vitamin C:23.33mg
28.28%
Vitamin B6:0.38mg
18.79%
Potassium:533.16mg
15.23%
Selenium:9.22µg
13.17%
Fiber:2.97g
11.89%
Manganese:0.23mg
11.58%
Phosphorus:113.41mg
11.34%
Vitamin B2:0.15mg
8.82%
Magnesium:32.67mg
8.17%
Vitamin B1:0.12mg
8.12%
Folate:30.89µg
7.72%
Iron:1.3mg
7.24%
Copper:0.14mg
6.97%
Vitamin B5:0.69mg
6.85%
Vitamin E:0.98mg
6.51%
Vitamin B3:1.26mg
6.3%
Zinc:0.64mg
4.27%
Vitamin B12:0.25µg
4.15%
Calcium:32.56mg
3.26%
Vitamin D:0.48µg
3.23%
Vitamin A:125.98IU
2.52%
Source:Allrecipes