Monica's mustard potato salad
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 189.8
- Total Fat: 10.0 g
- Cholesterol: 67.6 mg
- Sodium: 1,298.9 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.3 g
- Protein: 4.7 g
View full nutritional breakdown of Monica's mustard potato salad calories by ingredient
Introduction
Party/potluck size recipe. This is not a reduced fat version, but I have a large extended family that uses this recipe all the time and I needed to know how much fat and calories I am consuming when I eat it. I will add an alternative version later. Party/potluck size recipe. This is not a reduced fat version, but I have a large extended family that uses this recipe all the time and I needed to know how much fat and calories I am consuming when I eat it. I will add an alternative version later.Number of Servings: 20
Ingredients
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10 russet potatos, peeled an chopped into 1" pieces
4 larger celery stalks, diced
1 cup diced onion (any kind will do, white, yellow, red, green)
1 cup dill pickle, chopped
6 hard boiled eggs, chopped
2T salt, divided
2 tsp cracked black pepper (may use white pepper)
1 T paprika (may use sweet, hungarian, or smoked)
1 cup real mayonaise (may substitute reduced fat or fat free)
1/2 cup yellow mustard (may use 1/4 cup dijon instead)
You can add chopped olives or pimento as optional ingredients.
Directions
Put potatos and 1 1/2 T salt in large pot, cover with cold water, place over high heat.
Bring to a boil and continue to boil until potatos are done (you can tell they are done when a fork or knife goes in and out of potato easily) about 15 minutes.
While potatos are boiling, make the dressing by mixing all other remaining ingredients except for the eggs in large bowl.
Combine ingredients well, then add eggs.You add the eggs last because they will break up easily.
Drain potatos and add to dressing while potatos are hot. Adding the potatos to the dressing while they're hot will help them absorb the flavor. You can serve at room temperature immediately or chilled.
Serving Size: 20 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user MONIBARR77.
Bring to a boil and continue to boil until potatos are done (you can tell they are done when a fork or knife goes in and out of potato easily) about 15 minutes.
While potatos are boiling, make the dressing by mixing all other remaining ingredients except for the eggs in large bowl.
Combine ingredients well, then add eggs.You add the eggs last because they will break up easily.
Drain potatos and add to dressing while potatos are hot. Adding the potatos to the dressing while they're hot will help them absorb the flavor. You can serve at room temperature immediately or chilled.
Serving Size: 20 1/2 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user MONIBARR77.
