Jewish potato salad

Name: Jewish potato salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 7
Ingredients: 6 medium potatoes; 1 tbsp (C) Vinegar Red Wine (Gr Value); 2 tbsp Extra Virgin Olive Oil; 3 tsp Granulated Sugar; 1 medium (2-1/2 dia) Onions raw; 2 stalk medium (7-1/2 - 8 lon Celery raw; 1 tbsp Parsley; 3 serving Best Foods Mayo-Low Fat(Reduced Fat)-1 tbsp

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 7

Ingredients

6 medium potatoes1 tbsp (C) Vinegar, Red Wine (Gr Value) 2 tbsp Extra Virgin Olive Oil 3 tsp Granulated Sugar 1 medium (2-1/2" dia) Onions, raw 2 stalk, medium (7-1/2" - 8" lon Celery, raw 1 tbsp Parsley 3 serving Best Foods Mayo-Low Fat(Reduced Fat)-1 tbsp

Directions

Boil potatoes until tender. Peel and cut potatoes while warm. Mix all ingredients EXCEPT for mayo and parsley. Refrigerate for a minimum of 3 hrs to overnight. Add mayo (Desired consistency) and garnish with parsley. Refrigerate a couple of hours before serving.

Serving Size: 7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user MABENT3218.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 149.9
Total Fat: 4.5 g
Cholesterol: 0.0 mg
Sodium: 66.4 mg
Total Carbs: 26.8 g
Dietary Fiber: 2.2 g
Protein: 2.9 g

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