Israeli Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*carrot, 1 raw (7-8" long), 1 serving (remove)*Eggland's Best Large Egg, 2 serving (remove)*Edamama, frozen lightly salted, edible parts (1/2 cup), 75 gram (remove)*Onion, Red, raw, 1 tbs (LRA), 1 tbsp (remove)*Hellmann's Olive Oil Mayonaise, 2 tbsp (remove)Sweet Pickles, 1 midget Gherkin (2-1/8" long) (remove)*Fresh Parsley, 2 tbsp (remove)*Potato, raw, 1 small (1-3/4" to 2-1/2" dia.) (remove)
boil potato carrot pickle and eggs
cut to small cubes
mix add mayo salt and pepper
Serving Size: 8 1/2 CUP servings
Number of Servings: 8
Recipe submitted by SparkPeople user HANATZIV.
cut to small cubes
mix add mayo salt and pepper
Serving Size: 8 1/2 CUP servings
Number of Servings: 8
Recipe submitted by SparkPeople user HANATZIV.
Nutritional Info Amount Per Serving
- Calories: 65.2
- Total Fat: 2.7 g
- Cholesterol: 46.2 mg
- Sodium: 93.3 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.4 g
- Protein: 3.1 g
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