Potato salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 medium red potatoes3 lg. eggs2 Tbsp salad style green olives1/4 - 1/3 cup diced onion1 tsp mustard1 lg stalk celery, finely diced1 1/2 Tbsp cider vinegar1 Tbsp sugar2 1/4 C. full fat mayosalt & pepper, to taste
1.Dice potato into uniform pieces.
2. Add eggs to pot, bring to boil. Cook 10-12 min., until fork tender. Don't over cook or salad will be starchy!! Drain all in colander. Let cool briefly.
3. Meanwhile, dice onion and celery, add to bowl, along with mustard, sugar and olives.
4. Add potatoes to bowl. Pour vinegar OVER potatoes. Salt & pepper to taste.
5. In seperate small bowl, mash eggs till finely crumbled.
6.Mix with mayo.
NOTE: It's a lot easier to mix this salad in a bowl 1 size larger than it fits.
Serving Size: fills a 1.6 litre casserole (about 7 cups)
Number of Servings: 6.7
Recipe submitted by SparkPeople user JOCELYNNLP.
2. Add eggs to pot, bring to boil. Cook 10-12 min., until fork tender. Don't over cook or salad will be starchy!! Drain all in colander. Let cool briefly.
3. Meanwhile, dice onion and celery, add to bowl, along with mustard, sugar and olives.
4. Add potatoes to bowl. Pour vinegar OVER potatoes. Salt & pepper to taste.
5. In seperate small bowl, mash eggs till finely crumbled.
6.Mix with mayo.
NOTE: It's a lot easier to mix this salad in a bowl 1 size larger than it fits.
Serving Size: fills a 1.6 litre casserole (about 7 cups)
Number of Servings: 6.7
Recipe submitted by SparkPeople user JOCELYNNLP.
Nutritional Info Amount Per Serving
- Calories: 601.5
- Total Fat: 56.9 g
- Cholesterol: 115.3 mg
- Sodium: 487.5 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.1 g
- Protein: 5.4 g
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