Jessica's Potato Salad
Source: EatingWell.com, June 2020
To make ahead: Cook, cool, peel and dice potatoes (Step 1) and refrigerate for up to 1 day. Refrigerate potato salad, covered, for up to 3 days.
Serving Size: 3/4 cup
263 calories; protein 3.5g; carbohydrates 23.1g; dietary fiber 2.3g; sugars 2g; fat 17.6g; saturated fat 2.9g; cholesterol 46.5mg; vitamin a iu 147.1IU; vitamin c 8.8mg; folate 21.4mcg; calcium 23mg; iron 0.6mg; magnesium 25mg; potassium 412.5mg; sodium 299mg.