Alabi Potato Salad

Alabi Potato Salad

14
VANESSA83 0

"This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to."
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Ingredients

35 m servings 159 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  2. In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.

Footnotes

  • Hard-cooked eggs
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Reviews

14
  1. 16 Ratings

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Most helpful positive review

This is like my grandmother used to make. And yes, the mustard should be tablespoons, not cup! We always use diced pickles instead of the pickle relish as well.

Most helpful critical review

It sure sounded like too much mustard, but tried it and it was!! Maybe it is a misprint and should be 3/4 Tablespoon.

It sure sounded like too much mustard, but tried it and it was!! Maybe it is a misprint and should be 3/4 Tablespoon.

This is like my grandmother used to make. And yes, the mustard should be tablespoons, not cup! We always use diced pickles instead of the pickle relish as well.

Quick and easy.

will be a 5 star without all that darn mustard, i made it like that too, YUCK

I reduced the amount of mustard and probably needed a little more. I also forgot the paprika, left out the celery and used only 6 eggs. I should have used more eggs, mustard and maybe even may...

The ingredient amounts sound wrong to me for potato salad. I only put about a teaspoon of mustard in a cup of mayo - 3/4 cup sounds like it would really be mustardy!

I followed the recipe exactly an dit seemed like there wasn't enough dressing or eggs. Maybe my potatoes were too big. It was very good though. I will make this again. Thanks for the recipe!

Too much mustard the first time I made it. Cut it back the next and it was great. Love the egg in it.

This was a great easy potato salad for someone who doesn't want a sweet, potato salad. I loved it, I always used more mustard than most in my potato salad.