Potato salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 pounds Russet potatoes peeled and diced3 oz yellow onion5 lg hard boiled eggs3/4 cup mayo1 tbs mustard5 tbs dill pickle relish
Peel dice and boil potatoes. Let cool to room temp.
Dice yellow onion
Boil 5 lg eggs and dice
Drain potatoes return to pot. Add remaining ingredients adding salt and pepper to taste and stir well. Refrigerate overnight. Serve cold.
Serving Size: 7 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SANDYVANKUREN.
Dice yellow onion
Boil 5 lg eggs and dice
Drain potatoes return to pot. Add remaining ingredients adding salt and pepper to taste and stir well. Refrigerate overnight. Serve cold.
Serving Size: 7 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SANDYVANKUREN.
Nutritional Info Amount Per Serving
- Calories: 357.5
- Total Fat: 20.5 g
- Cholesterol: 170.0 mg
- Sodium: 1,322.5 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.3 g
- Protein: 6.7 g
Member Reviews