Andrea's potato salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
russet potato, pickles, pickle juice, mustard, mayo, sour cream, celery, shallot, celery seed, red bell pepper, salt, hard boiled eggs
makes about 16 servings (1/2 ea)
dice potato into 1 in dice
boil about 7 min until cooked but still firm DO NOT OVER COOK
drain
mix 1/2 c pickle juice w/ 1-2 T mustard, 1 t salt & dash pepper, pour over hot drained potatoes & allow to cool on a sheet pan.
finely dice shallots, celery, red bell pepper. Mix sour cream & mayo in a separate bowl, add celery seed & 1 t salt.
once potatoes have cooled, mix diced veggies w/ potatoes, toss w/ a pinch salt to mix, add dressing, mix well but be careful not to smash the potatoes.
Number of Servings: 16
Recipe submitted by SparkPeople user CAITIANASMOM.
dice potato into 1 in dice
boil about 7 min until cooked but still firm DO NOT OVER COOK
drain
mix 1/2 c pickle juice w/ 1-2 T mustard, 1 t salt & dash pepper, pour over hot drained potatoes & allow to cool on a sheet pan.
finely dice shallots, celery, red bell pepper. Mix sour cream & mayo in a separate bowl, add celery seed & 1 t salt.
once potatoes have cooled, mix diced veggies w/ potatoes, toss w/ a pinch salt to mix, add dressing, mix well but be careful not to smash the potatoes.
Number of Servings: 16
Recipe submitted by SparkPeople user CAITIANASMOM.
Nutritional Info Amount Per Serving
- Calories: 244.9
- Total Fat: 6.5 g
- Cholesterol: 30.5 mg
- Sodium: 566.7 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 5.5 g
- Protein: 5.9 g
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