Picnic Potato Salad

Vegetarian
Gluten Free
Health score
9%
Picnic Potato Salad
20 min.
8
437kcal

Suggestions


Are you ready to elevate your outdoor gatherings with a delightful dish that everyone will love? Our Picnic Potato Salad is the perfect addition to any picnic or barbecue, combining vibrant flavors and a creamy texture that will keep your guests coming back for more. This vegetarian and gluten-free side dish is not only easy to prepare but also packed with fresh ingredients that celebrate the classic potato salad with a modern twist.

In just 20 minutes, you can whip up a flavorful salad using Yukon gold potatoes, hard-cooked eggs, and a zesty dressing made from mayonnaise and spicy brown mustard. The addition of crunchy celery, sweet pickle relish, and finely chopped onion adds a delightful contrast in texture and a burst of flavor that makes every bite a pleasure.

With 437 calories per serving, this Picnic Potato Salad is a guilt-free indulgence that complements any main dish while being hearty enough to stand on its own. Whether you're hosting a summer picnic, a family reunion, or just a casual day in the sun, this salad is sure to impress. Serve it immediately for a fresh taste or let it chill overnight to allow the flavors to meld beautifully. Get ready to enjoy compliments from friends and family as they dig into this iconic dish that brings comfort and joy to every gathering!

Ingredients

  • 0.5 cup celery diced
  •  hardboiled eggs grated peeled
  • cup mayonnaise 
  • 0.8 teaspoon pepper freshly ground
  • teaspoon salt 
  • 0.5 cup cream sour
  • tablespoon spicy brown mustard 
  • 0.3 cup onion sweet finely chopped
  • 0.3 cup pickle relish sweet
  • pounds yukon gold potatoes 

Equipment

    Directions

    1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and cut into 1-inch cubes.
    2. Combine potatoes and eggs.
    3. Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture.
    4. Serve immediately, or cover and chill 12 hours.

    Nutrition Facts

    Calories437kcal
    Protein7.04%
    Fat52.97%
    Carbs39.99%

    Properties

    Glycemic Index
    28.72
    Glycemic Load
    29.14
    Inflammation Score
    -6
    Nutrition Score
    16.774782802748%

    Flavonoids

    Epigallocatechin 3-gallate
    0.01mg
    Apigenin
    0.18mg
    Luteolin
    0.07mg
    Kaempferol
    1.9mg
    Myricetin
    0.08mg
    Quercetin
    2.58mg

    Nutrients percent of daily need

    Calories:437.14kcal
    21.86%
    Fat:26.05g
    40.07%
    Saturated Fat:5.41g
    33.83%
    Carbohydrates:44.25g
    14.75%
    Net Carbohydrates:38.89g
    14.14%
    Sugar:5.3g
    5.89%
    Cholesterol:90.18mg
    30.06%
    Sodium:598.14mg
    26.01%
    Alcohol:0g
    100%
    Alcohol %:0%
    100%
    Protein:7.78g
    15.57%
    Vitamin K:58.84µg
    56.04%
    Vitamin C:45.41mg
    55.04%
    Vitamin B6:0.72mg
    35.81%
    Potassium:1033.63mg
    29.53%
    Fiber:5.36g
    21.45%
    Manganese:0.4mg
    20.03%
    Phosphorus:185.04mg
    18.5%
    Magnesium:58.66mg
    14.67%
    Vitamin B1:0.21mg
    13.82%
    Copper:0.27mg
    13.59%
    Folate:50.85µg
    12.71%
    Vitamin B3:2.48mg
    12.38%
    Iron:2.21mg
    12.27%
    Vitamin B2:0.21mg
    12.19%
    Selenium:8.34µg
    11.91%
    Vitamin B5:1.06mg
    10.61%
    Vitamin E:1.26mg
    8.4%
    Vitamin A:333.81IU
    6.68%
    Zinc:0.99mg
    6.58%
    Calcium:59.63mg
    5.96%
    Vitamin B12:0.27µg
    4.53%
    Vitamin D:0.47µg
    3.12%
    Source:My Recipes