Michael's Potato Salad
- Number of Servings: 12
Ingredients
6 Hard Boiled Eggs6 Medium/Large Potatoes1 Bunch Scallions, finely chopped1 1/2 Tsp. Dill Weed1 Tsp. Salt2 Tbsp. Sugar2 Tbsp. Vegetable Oil1 Tbsp. Prepared Yellow Mustard1/4 Cup Italian Dressing1/4 Cup Cider Vinegar1/2 Cup Mayonnaise or Miracle Whip
After hard boiling eggs, peel immediately and refrigerate to cool. Wash and cook potatoes, with skins on, until tender, but still firm. Use a knife to check.
Meanwhile, place scallions, dill weed, and salt in large mixing bowl.
Once potatoes are cooked, place in cold water. Once they are cool enough to handle, cut into 1" cubes. I like to leave the skin on, but this is a personal choice. Add to mixing bowl.
Slice eggs and add to mixing bowl. Add remaining ingredients, and stir with a spatula until all ingredients are well mixed. Potatoes should still retain their shape after cubing. Chill for at least 1 hour before serving.
Optional: For those who like a little "crunch" to their potato salad, you can add a cup of celery, and/or 6 strips of crisp bacon, broken up.
Number of Servings: 12
Recipe submitted by SparkPeople user FREESPIRIT11.
Meanwhile, place scallions, dill weed, and salt in large mixing bowl.
Once potatoes are cooked, place in cold water. Once they are cool enough to handle, cut into 1" cubes. I like to leave the skin on, but this is a personal choice. Add to mixing bowl.
Slice eggs and add to mixing bowl. Add remaining ingredients, and stir with a spatula until all ingredients are well mixed. Potatoes should still retain their shape after cubing. Chill for at least 1 hour before serving.
Optional: For those who like a little "crunch" to their potato salad, you can add a cup of celery, and/or 6 strips of crisp bacon, broken up.
Number of Servings: 12
Recipe submitted by SparkPeople user FREESPIRIT11.
Nutritional Info Amount Per Serving
- Calories: 149.2
- Total Fat: 6.6 g
- Cholesterol: 109.5 mg
- Sodium: 302.5 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 1.5 g
- Protein: 4.7 g
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