Russian Potato Salad
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 121.3
- Total Fat: 5.2 g
- Cholesterol: 40.9 mg
- Sodium: 164.3 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.9 g
View full nutritional breakdown of Russian Potato Salad calories by ingredient
Introduction
Creamy potato salad spiked with sweetness from peas, carrots and corn. Simple and tasty. Creamy potato salad spiked with sweetness from peas, carrots and corn. Simple and tasty.Number of Servings: 24
Ingredients
-
*Campbell's Healthy Request Cream of Celery Soup, 10 oz can
*Kraft Mayo with Olive Oil (reduced fat mayonnaise), 1.5 cups
*Carrots, raw, 1 cup, chopped
*Peas, frozen, 1 cup
*Yellow Sweet Corn, Frozen, 1 cup kernels
*Hard Boiled Egg, 4 large
*Potato, raw, 9 cups diced
Tips
I would definitely make 24 hours prior to serving, so that the dish is able to cool thoroughly and the flavors given an opportunity to mingle. The carrots should have body, not SOFT and not CRUNCHY. It adds a nice textures. And it's very important that the potatoes and veggies have cooled and drained thoroughly or you'll end up with a water soup instead of salad. I actually try to leave our draining an hour just in case.
Directions
Bring a large pot of salted water to a boil. Use 1 tsp salt for every four cups of water in the pot.
While you wait for the water to boil, thoroughly scrub the skin of each potato and can peel or leave skin on (your preference, I like them peeled for this salad).
Dice potatoes into tiny squares. Chop carrots into tiny pieces.
Boil potatoes in salted water until tender (about 20-30 minutes depending on size of cubes).
Blanch carrots (boil only 3-5 minutes, you don't want them too soft) can use same water as potatoes if you skimmed out potatoes, if not set another pot to boil to accomplish this (with or without salt). Add the frozen peas and corn for the last minute of the carrots boiling, just enough to soften.
Allow potatoes and veggies to drain and cool COMPLETELY (at least 30 minutes).
Boil your eggs, by setting water to boil and boiling covered for 10 minutes.
In the meantime, in a large bowl, mix the soup and the mayo. When eggs have cooled enough to handle, peel and chop them into tiny pieces and mix with the mayo mix.
When veggies have cooled, mix the veggies into the mayo mix and refrigerate overnight.
ENJOY!
Serving Size: Makes about 24 1/2-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user LULAESQ.
While you wait for the water to boil, thoroughly scrub the skin of each potato and can peel or leave skin on (your preference, I like them peeled for this salad).
Dice potatoes into tiny squares. Chop carrots into tiny pieces.
Boil potatoes in salted water until tender (about 20-30 minutes depending on size of cubes).
Blanch carrots (boil only 3-5 minutes, you don't want them too soft) can use same water as potatoes if you skimmed out potatoes, if not set another pot to boil to accomplish this (with or without salt). Add the frozen peas and corn for the last minute of the carrots boiling, just enough to soften.
Allow potatoes and veggies to drain and cool COMPLETELY (at least 30 minutes).
Boil your eggs, by setting water to boil and boiling covered for 10 minutes.
In the meantime, in a large bowl, mix the soup and the mayo. When eggs have cooled enough to handle, peel and chop them into tiny pieces and mix with the mayo mix.
When veggies have cooled, mix the veggies into the mayo mix and refrigerate overnight.
ENJOY!
Serving Size: Makes about 24 1/2-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user LULAESQ.