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potato egg salad with corn
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5 from 1 vote

Potato egg salad

A little twist on a classic potato egg salad- an added corn gives it some freshness and a sweet bite!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: potato egg salad
Servings: 6 servings
Calories: 154kcal
Author: Tatiana

Ingredients

  • 4 medium potatoes
  • 3 eggs
  • 3/4 cup corn
  • 2 celery stalks
  • 1 tablespoon sour cream
  • 1 tablespoon mayo
  • 1/2 tablespoon mustard
  • salt and pepper to taste

Instructions

  • Boil water in a large pot. Peel potatoes and put them in to a boiling water. Cook for about 15-20 minutes until soft.
  • Cook eggs in the same or different pot for 10 minutes. Peel.
  • Take medium bowl. Chop celery, potatoes and eggs in a 1/2 inch sizes. Add to the bowl. Add corn.
  • Mix mayo, sour cream and mustard in a separate little bowl. Pour into your salad. Stir and salt and pepper to taste.

Nutrition

Calories: 154kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 86mg | Potassium: 693mg | Fiber: 4g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17.7mg | Calcium: 62mg | Iron: 5.1mg