Potato salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 601.5
- Total Fat: 56.9 g
- Cholesterol: 115.3 mg
- Sodium: 487.5 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 2.1 g
- Protein: 5.4 g
View full nutritional breakdown of Potato salad calories by ingredient
Introduction
Definately not diet food, but worth the splurge for a summer family reunion! Definately not diet food, but worth the splurge for a summer family reunion!Number of Servings: 6
Ingredients
-
4 medium red potatoes
3 lg. eggs
2 Tbsp salad style green olives
1/4 - 1/3 cup diced onion
1 tsp mustard
1 lg stalk celery, finely diced
1 1/2 Tbsp cider vinegar
1 Tbsp sugar
2 1/4 C. full fat mayo
salt & pepper, to taste
Directions
1.Dice potato into uniform pieces.
2. Add eggs to pot, bring to boil. Cook 10-12 min., until fork tender. Don't over cook or salad will be starchy!! Drain all in colander. Let cool briefly.
3. Meanwhile, dice onion and celery, add to bowl, along with mustard, sugar and olives.
4. Add potatoes to bowl. Pour vinegar OVER potatoes. Salt & pepper to taste.
5. In seperate small bowl, mash eggs till finely crumbled.
6.Mix with mayo.
NOTE: It's a lot easier to mix this salad in a bowl 1 size larger than it fits.
Serving Size: fills a 1.6 litre casserole (about 7 cups)
Number of Servings: 6.7
Recipe submitted by SparkPeople user JOCELYNNLP.
2. Add eggs to pot, bring to boil. Cook 10-12 min., until fork tender. Don't over cook or salad will be starchy!! Drain all in colander. Let cool briefly.
3. Meanwhile, dice onion and celery, add to bowl, along with mustard, sugar and olives.
4. Add potatoes to bowl. Pour vinegar OVER potatoes. Salt & pepper to taste.
5. In seperate small bowl, mash eggs till finely crumbled.
6.Mix with mayo.
NOTE: It's a lot easier to mix this salad in a bowl 1 size larger than it fits.
Serving Size: fills a 1.6 litre casserole (about 7 cups)
Number of Servings: 6.7
Recipe submitted by SparkPeople user JOCELYNNLP.