Country-style Potato Salad

Makes 12
Prep 20 m
Cook 35 - 40 m
Stand 60 m
Chill 180 m



  1. 1 of 4 Boil potatoes in lightly salted water in large pot for 35 to 40 minutes or until just tender, being careful not to overcook. Drain well.
  2. 2 of 4 Peel cooked potatoes while still hot. Cut into slices about 1/3 inch thick. Place sliced onion in a large bowl and place hot potato slices on top. Cover with plastic wrap; set aside for at least 1 hour.
  3. 3 of 4 Mix together vinegar, garlic powder, salt, pepper and nutmeg in small bowl. Whisk vinegar mixture into mayonnaise until smooth.
  4. 4 of 4 Add chopped egg to potato mixture and gently stir to combine. Gently fold in mayonnaise dressing, olives and parsley. Cover with plastic wrap. Refrigerate for at least 3 hours, preferably overnight, before serving. This may be done up to 2 days ahead, covered and refrigerated.
Nutrition Information for Country-style Potato Salad
Servings Per Recipe: 12
Per Serving: 8 g Fat, total, 25 g carb., 5 g pro., 194 kcal cal., 430 mg sodium, 2 g fiber, 2 g sat. fat, 107 mg chol.
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Printed from 06/27/2019