PICNIC POTATO SALAD
The Red River Valley near where my family lives is a prime growing area for potatoes. They request this recipe not only in summer, but year-round.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into cubes. , In a large bowl, combine potatoes with the cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and gently toss. Cover and chill 1 hour before serving. Store in refrigerator.
Nutrition Facts : Calories 324 calories, Fat 24g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
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