My Home made Potatoe Salads
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(4)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1.5 cups diced onion5 boiled diced potatoes7 diced egg white3/4 of a 18oz jar of Dill picklesDressing24 tbls. (1.5 cup) Best Food light mayo2 tbls. Horseradish mustard3 tbls sweet relish3 tbls. dill pickled juiceSeason to taste
Directions
boil potatoes till fork slides in easliy cool quickly, also boil eggs at same time or ahead of tine place eggs in boiling water and gently boil or simmer for 7 minutes. Place in bowl of ice water to cool quickly. While eggs and potatoes are boiling dice pickles and onions set aside. When eggs and potatoes and cool dice, place in lardge bowl and add pickles and onions. In meduim bowl smash up egg yolks you don't have to use all of them and it helps cut down on the cholesterol also combined mayo, mustard, sweet relish, enough dill pickle juice to loosen up the mayo and mustard and season to taste. I use Mortons Nature seasons, This adds a bit more salt to the recipe. Makes approximatly 12 1 cup servings



Number of Servings: 12

Recipe submitted by SparkPeople user HUNESS1.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 205.7
  • Total Fat: 7.3 g
  • Cholesterol: 123.7 mg
  • Sodium: 375.9 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 6.0 g

Member Reviews
  • CD6938982
     This will definitely be a winner in my book! - 4/10/10
  • CD3625825
     I love dill anything - so to have dill pickles in potato salad is a winner for me - 5/16/10
  • JUDY1676
     Have to try some dill pickles in potato salad! - 7/12/17



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