| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | American | Vegetables | 6 | Servings |
INGREDIENTS
| 2 1/2 | lb | Small boiling potatoes |
| white red or | ||
| fingerling | ||
| 3 | T | Cider vinegar, or to taste |
| 5 | Hard-boiled large eggs | |
| 3/4 | c | Mayonnaise |
| 2 | T | Dijon mustard |
| 1/2 | c | Chopped sweet onion |
| 3 | Celery ribs |
INSTRUCTIONS
Boil potatoes. With a sharp knife peel warm potatoes and cut into 1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites and celery and gently toss together with potatoes, mayonnaise mixture, and salt and pepper to taste. Serve potato salad chilled or at room temperature Serves 6. Suggested additions: dill pickle, fresh chives, poppy seeds, crab meat, or corn. Recipe by: From Gourmet Magazine, July 1997 Posted to MC-Recipe Digest V1 #748 by C4 <c4@groupz.net> on Aug 19, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 141
Total Fat: 15.8g
Cholesterol: 184.4mg
Sodium: 433.6mg
Potassium: 891.5mg
Carbohydrates: 50.1g
Fiber: 4.8g
Sugar: 4.9g
Protein: 12g