Best Potato Salad Recipe Paula Deen

Nutrition Facts (per serving)
220	Calories
13g	Fat
22g	Carbs
5g	Protein

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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	220
% Daily Value*
Total Fat 13g	16%
Saturated Fat 2g	12%
Cholesterol 84mg	28%
Sodium 271mg	12%
Total Carbohydrate 22g	8%
Dietary Fiber 3g	10%
Protein 5g
Calcium 39mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This potato salad recipe is a well-seasoned combination, and the new potatoes give it a uniquely delicious flavor. It's the perfect potato salad to prepare for your big cookout, or take it to a summer potluck.

2 pounds new potatoes (or small round white potatoes, unpeeled)
1/2 teaspoon salt
3 hard-cooked eggs (peeled, chopped)
1 1/2 cups minced celery
1/2 to 1 cup sweet onion (finely chopped)
1/2 cup mayonnaise
1 to 2 teaspoons prepared mustard
1/2 cup chopped sweet pickles (with some juice)
Salt to taste
Pepper to taste
Dash cayenne pepper
Garnish: dusting of paprika

Scrub the potatoes and cut into 1-inch cubes. If very small, you might want to leave them whole.
Place the potatoes in a saucepan and cover with water to about an inch above the potatoes. Add 1/2 teaspoon salt. Cover and boil potatoes until tender.
Drain and let cool.
Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne. Stir in a little parsley if using, then sprinkle paprika over top.

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