Potato, Egg And Onion Appetizer
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Passover | 8 | Servings | |
INGREDIENTS
| 3 | Potatoes, up to 4 | |
| 4 | Hard cooked eggs | |
| 3 | T | Very soft margarine or |
| shmaltz | ||
| Salt and pepper to taste | ||
| 1 | Onion, grated | |
| 1/4 | c | Chopped green pepper |
| optional |
INSTRUCTIONS
Boil the potatoes in their skins until tender. Cool the potatoes and peel. Chop them together with the eggs until very well chopped. Add the remaining ingredients and mix well. Chill thoroughly. Serve with a fresh vegetable salad. Serves 8. Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il> on Mar 2, 1994.
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 106.7mg
Sodium: 72.2mg
Potassium: 261.1mg
Carbohydrates: 10g
Fiber: 1.4g
Sugar: 1.4g
Protein: 4.7g