Creamed Potato Salad With Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Appetizers, Salads, Vegetables | 8 | Servings | |
INGREDIENTS
| 3 | lb | All-purpose potatoes, cooked |
| cubed | ||
| 2 | c | Chopped celery |
| 16 | Pimiento-stuffed olives | |
| sliced | ||
| 6 | Hard-cooked eggs, coarsely | |
| chopped | ||
| 2 | c | Mayonnaise or salad dressing |
| 2 | 3 oz each cream cheese | |
| softened | ||
| 2 | t | Prepared mustard |
| 1/2 | c | Chopped dill pickles |
| 1/4 | c | Chopped onion |
| 1 1/2 | T | Sugar |
| 1 | T | Salt |
| Pepper |
INSTRUCTIONS
Arrange potatoes, celery, olives and eggs in large bowl. Mix mayonnaise, cheese and mustard in small bowl until smooth; mix in remaining ingredients. Spoon dressing over potato mixture and toss. Refrigerate, covered, until serving time. *Potato salad can be made 2 days in advance; refrigerate covered. Yield: 8 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr 2, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 217
Total Fat: 24.5g
Cholesterol: 174.4mg
Sodium: 1550.1mg
Potassium: 241.4mg
Carbohydrates: 20g
Fiber: 1.8g
Sugar: 7.6g
Protein: 7.4g