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Thursday, May 28 2015

2    pounds   red and/or yellow new potatoes, quartered
1/4   teaspoon   salt
1 1/4   cups   mayonnaise or salad dressing
1    tablespoon   yellow mustard
1/2   teaspoon   salt
1/4   teaspoon   black pepper
1    cup   thinly sliced celery (2 stalks)
1/3   cup   chopped onion (1 small)
1/2   cup   chopped sweet or dill pickles or sweet or dill pickle relish
6      hard-cooked eggs, coarsely chopped
    Lettuce leaves (optional)
    Paprika (optional)
In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.
To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.
Makes 12 side-dish servings.

Per Serving: cal. (kcal) 277, Fat, total (g) 21, chol. (mg) 120, sat. fat (g) 4, carb. (g) 18, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 10, fiber (g) 2, sugar (g) 1, pro. (g) 5, vit. A (RE) 0, vit. A (IU) 242.95, vit. C (mg) 10.04, Thiamin (mg) 0.1, Riboflavin (mg) 0.16, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.39, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 337, Potassium (mg) 341, calcium (mg) 30.29, iron (mg) 0.72, Starch () 1, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:19 am   |  Permalink   |  0 Comments  |  Email

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