Patterson Potato Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 155.7
- Total Fat: 4.0 g
- Cholesterol: 142.8 mg
- Sodium: 197.3 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 2.3 g
- Protein: 6.2 g
View full nutritional breakdown of Patterson Potato Salad calories by ingredient
Number of Servings: 12
Ingredients
-
Ingredients:
*Potato, raw, 5 medium (2-1/4" to 3-1/4" dia.) (remove)
Egg, fresh, 8 large (remove)
Sweet Pickles, 4 Gherkin (2-3/4" long) (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Granulated Sugar, 12 tsp (remove)
*Distilled White Vinegar, 4 tbsp (remove)
Kraft Miracle Whip Light Dressing, 4 tbsp (remove)
Yellow Mustard, 6 tsp or 1 packet (remove)
*Sweet Pickle Juice, .125 cup (remove)
Directions
Makes 12 servings
Bring water to boil in saucepan and add 1 1/2 tsp. salt
Peel 5, medium potatoes and cut into cubes; place in boiling water. Cook until done. Drain potatoes. Set aside to cool.
In separate saucepan, cover 4 eggs with water. Bring to a boil. Cover. Simmer 10 minutes. Drain water and run cold water of eggs to cool. Put eggs in fridge to finish cooling.
Sauce:
Beat 4 eggs
Add sugar and vinegar to eggs
Put mixture in saucepan
Cook over low to medium-low heat. Stir while cooking. Cook until sauce thickens.
While sauce cools:
Mince 1 onion
Slice 3 sweet pickles (must use sweet pickles; don't try bread and butter or dill pickles.)
Once sauce has cooled, stir the following into the sauce:
4 T Miracle Whip Light, 2 T mustard, and 2 T sweet pickle juice
Mix onions, potatoes, pickle slices, and sauce.
Slice eggs and the 1 remaining pickle.
Top potato salad with the sliced eggs and pickle.
Sprinkle paprika over salad.
Number of Servings: 12
Recipe submitted by SparkPeople user WHITEHILL14.
Bring water to boil in saucepan and add 1 1/2 tsp. salt
Peel 5, medium potatoes and cut into cubes; place in boiling water. Cook until done. Drain potatoes. Set aside to cool.
In separate saucepan, cover 4 eggs with water. Bring to a boil. Cover. Simmer 10 minutes. Drain water and run cold water of eggs to cool. Put eggs in fridge to finish cooling.
Sauce:
Beat 4 eggs
Add sugar and vinegar to eggs
Put mixture in saucepan
Cook over low to medium-low heat. Stir while cooking. Cook until sauce thickens.
While sauce cools:
Mince 1 onion
Slice 3 sweet pickles (must use sweet pickles; don't try bread and butter or dill pickles.)
Once sauce has cooled, stir the following into the sauce:
4 T Miracle Whip Light, 2 T mustard, and 2 T sweet pickle juice
Mix onions, potatoes, pickle slices, and sauce.
Slice eggs and the 1 remaining pickle.
Top potato salad with the sliced eggs and pickle.
Sprinkle paprika over salad.
Number of Servings: 12
Recipe submitted by SparkPeople user WHITEHILL14.