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Creamy Red Potato & Sweet Pickle Salad

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Recipe

Creamy Red Potato and Sweet Pickle Salad recipe

 

Yield

36 servings

Prep

16 min

Cook

29 min

Ready

4 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 large eggs
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5 pounds red skinned potatoes
diced
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4 stalks celery
chopped
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1 each green bell peppers
chopped
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16 ounces pickles, sweet
cubed
*
¾ tablespoon prepared mustard
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¾ cup mayonnaise
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1 each onions
finely chopped
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1 teaspoon sugar
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salt
and pepper to taste
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Ingredients

Amount Measure Ingredient Features
4 large eggs
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2.3 kg red skinned potatoes
diced
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4 stalks celery
chopped
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1 each green bell peppers
chopped
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462.4 ml/g pickles, sweet
cubed
*
11 ml prepared mustard
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177 ml mayonnaise
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1 each onions
finely chopped
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5 ml sugar
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1 x salt
and pepper to taste
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Directions

Bring a large pot of salted water to a boil.

Add potatoes, and cook until tender but still firm, about 15 minutes.

Drain, and transfer to a large bowl.

Place eggs in a medium saucepan, and cover completely with cold water.

Bring water to a boil.

Cover, remove from heat, and let eggs stand in hot water for 10 to 15 minutes.

Remove from hot water, and peel under cold, running water. Chop, and set aside.

Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes.

Season to taste with salt and pepper.

Cover, and chill in the refrigerator for at least 3 hours before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 23626% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 166mg 7%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 26%
Sugars g
Protein 16g
Vitamin A 3% Vitamin C 31%
Calcium 10% Iron 66%
* based on a 2,000 calorie diet How is this calculated?
 

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