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Potato Salad

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  • 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
  • 2 Tbsp. Knorr® Chicken flavor Bouillon, divided
  • 1/2 cup frozen peas and carrots
  • 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 4 tsp. vinegar
  • 1 tsp. sugar
  • 1/4 tsp. ground black pepper
  • 1 cup celery, thinly sliced
  • 1/2 cup onion,chopped
  • 2 hard-cooked eggs, very coarsely chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Calories260
Calories from Fat150
Total Fat17g
Saturated Fat2.5g
Trans Fat0g
Cholesterol55mg
Sodium830mg
Total Carbs25g
Dietary Fiber3g
Sugars3g
Protein4g
Calcium2%
Iron4%
Vitamin C15%
Vitamin A20%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Cover potatoes with 2 quarts water in large saucepan. Add 1 tablespoon Knorr® Chicken flavor Bouillon and bring to a boil over medium-high heat. Reduce heat and cook potatoes about 10 minutes or until tender, adding peas and carrots during the last 2 minutes of cooking. Drain and cool slightly.
  • 2 Combine remaining 1 tablespoon Bouillon, Mayonnaise, vinegar, sugar and pepper in large bowl. Stir in potatoes, peas, carrots, celery, onion and eggs. Serve chilled or at room temperature.