Fourth of July 'Tater Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 potatoes boiled and skinned2 medium dill pickles chopped1 large slice of onion minced fine1/4 cucumber chopped.25 cup regular mayonnaise.25 cup light mayonnaise.125-.25 cup yellow mustard1 tbsp ground mustard seed2 tablespoons dill pickle vinegar
boil potatoes in their jackets, when knife slides in easily remove from heat. empty hot water from pan and add cold. Continue until potatoes are cooled. Peel skins and discard. Cool potatoes the rest of the way in the refrigerator.
To make the salad. Chop potatoes. mince onion super fine. Chop cucumber and pickles coarsely. toss with potatoes. Add mayo, light mayo, mustard, mustard seed, and pickle "juice". Mix well. refrigerate for at least 1/2 hour prior to serving to let flavors meld.
Number of Servings: 6
Recipe submitted by SparkPeople user KASHMIR.
To make the salad. Chop potatoes. mince onion super fine. Chop cucumber and pickles coarsely. toss with potatoes. Add mayo, light mayo, mustard, mustard seed, and pickle "juice". Mix well. refrigerate for at least 1/2 hour prior to serving to let flavors meld.
Number of Servings: 6
Recipe submitted by SparkPeople user KASHMIR.
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 10.6 g
- Cholesterol: 5.2 mg
- Sodium: 470.8 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 4.0 g
- Protein: 3.9 g
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