Back-for-seconds Potato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Potato, Salads | 1 | Servings | |
INGREDIENTS
| 6 | Red potatoes, cook till just | |
| done cubed | ||
| 7 | Hard cooked eggs, sliced | |
| reserved 1 for garnish | ||
| 1 | c | Celery, cubed |
| 2 | c | Maonnaise |
| 2 | T | Salad, wet mustard |
| 1/4 | c | Cider vinegar |
| 1 | T | Salt |
| 1/2 | T | Black pepper |
| 2 | T | Dehydrated onion powder |
| 1/2 | c | Sweet relish or |
| 1 | c | Green pepper, chopped opt'l |
| Paprika |
INSTRUCTIONS
In a large bowl, combine potatoes, celery and 6 eggs. Add salt, pepper and onion powder. Toss lightly to cut. In a small bowl combine mayonnaise, vinegar and mustard. Mix well. Pour a little at a time over potato mixture (size of potatoes used determines if you use all the dressing; usually it takes all). Relish or green peppers may be added now; mix well. Pour into serving dish. Garnish with reserved egg and sprinkle paprika lightly over top. Refrigerate 2 hours before serving. Formatted by Mary Wilson, BWVB02B. Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@prodigy.net> on Jun 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 818
Calories From Fat: 390
Total Fat: 43.2g
Cholesterol: 1485mg
Sodium: 8563.6mg
Potassium: 943.2mg
Carbohydrates: 53.8g
Fiber: 4.3g
Sugar: 42.7g
Protein: 51.8g