Rumbamel's Easy Traditional Mustard and Pickle Potato Salad
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
-1 lb or 16 oz of cooked russet potatoes that are cooked, cooled and chopped into small bite sized pieces-4 large hard boiled eggs, chilled, shells removed and diced-8 T dill pickle relish or diced pickles-1/3 C finely chopped onions, I use white-1 t yellow mustard-4 T or 1/4 C Kraft mayonnaise with Olive Oil-1/8 t salt-1/8 t black pepper
--Chop the chilled potatoes in small bite sized pieces and put in a medium bowl. Dice the chilled hard boiled eggs and add them to the eggs. Lightly stir.
--Chop your pickles or dill pickle relish and dice your onions and add them to the bowl. Mix lightly.
--Add the mayo, mustard, salt and pepper. Combine all until completely combines. Taste and adjust salt and pepper if desired.
--Serve right away or chill and stir before serving.
--Makes 8 servings of 1/2 C each.
--Enjoy!!
Serving Size: Makes 8 servings of 1/2 C each.
Number of Servings: 8
Recipe submitted by SparkPeople user RUMBAMEL.
--Chop your pickles or dill pickle relish and dice your onions and add them to the bowl. Mix lightly.
--Add the mayo, mustard, salt and pepper. Combine all until completely combines. Taste and adjust salt and pepper if desired.
--Serve right away or chill and stir before serving.
--Makes 8 servings of 1/2 C each.
--Enjoy!!
Serving Size: Makes 8 servings of 1/2 C each.
Number of Servings: 8
Recipe submitted by SparkPeople user RUMBAMEL.
Nutritional Info Amount Per Serving
- Calories: 103.7
- Total Fat: 4.7 g
- Cholesterol: 106.0 mg
- Sodium: 215.9 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.9 g
- Protein: 4.3 g
Member Reviews
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NANSEA9
Very tasty and easy to make. I used spicy brown mustard, sweet gherkins and Miracle Whip. - 4/24/11
Reply from RUMBAMEL (4/24/11)
Mmmmmm, I'll have to try it with spicy brown. we love spicy things! Good idea. Thanks!