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Ingredients2 h servings 365 cals
Original recipe yields 12 servings
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet still firm, about 15 minutes. Drain and refrigerate until cool, at least 30 minutes.
- Peel and chop cooled potatoes; mix with eggs and onions in a large bowl. Add mayonnaise, milk, mustard, salt, and pepper to potato mixture; stir until evenly coated. Chill salad for 1 hour before serving.
Per Serving: 365 calories; 32.4 g fat; 14.4 g carbohydrates; 5.4 g protein; 121 mg cholesterol; 311 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used 1 cup mayonnaise and didn't use the evaporated milk. With just 3 green onions this was really bland. The description mentions bacon but there is no bacon called for in this recipe. I do...