| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New England | Salads | 6 | Servings |
INGREDIENTS
| 3 | lb | Potatoes, cooked |
| 1 | c | Celery, diced |
| 5 | T | Vinegar |
| 2 | t | Salt |
| 4 | Eggs: hard-cooked, sieved | |
| 1 | pt | Sour cream |
| 1 | t | Pepper |
| 1 1/2 | T | Prepared mustard |
| 1/4 | Clove of garlic, crushed | |
| 1 | Onion, chopped | |
| 1/2 | c | Olives, sliced |
INSTRUCTIONS
Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps vinegar and salt. Fold eggs into sour cream, add reamining vinegar, pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish with olives.
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 146
Total Fat: 16.7g
Cholesterol: 39.9mg
Sodium: 1012.1mg
Potassium: 1147.9mg
Carbohydrates: 44.7g
Fiber: 6.1g
Sugar: 5.3g
Protein: 6.7g