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6 servings
suggest servings
| 3 | pounds | potatoes | cooked |
| 1 | cup | celery | diced |
| 5 | tablespoons | vinegar | |
| 2 | teaspoons | salt | |
| 4 | large | eggs | hard cooked, chopped |
| 1 | pint | sour cream | |
| 1 | teaspoon | black pepper | |
| 1 1/2 | tablespoons | prepared mustard | |
| 1 | each | garlic clove | crushed |
| 1 | each | onion | small, chopped |
| 1/2 | cup | olives | sliced |
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.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 903mg | 38% |
| Total Carbohydrate 49.0g | 16% |
| Dietary Fiber 5.0g | 20% |
| Sugars 3.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 5% | Vitamin C | 32% | |
| Calcium | 5% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
With a few changes this was awesome. I cut the recipe in half and substituted half sweet Hungarian paprika and half mild chili powder for the paprika. In addition to the cumin seed I added a teaspoon of ground cumin. I used a 28 oz. can crushed tomatoes along with 1/4 cup tomato paste. Two minced canned chipotle chilis in adobo sauce were used in place of the jalapenos. I also added an 11 oz. can drained corn. I then gently simmered the chili for almost two hours, adding additional cooking liquid from the beans when necessary. This really allows the flavors to meld. This can also be accomplished in a slow cooker. I didn't bother with the red bell pepper, cheese, and sour cream, although it would be delicious.
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