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American Potato Salad

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Recipe

Classic all-american potato salad with a secret ingredient that delivers the seasoning.

 

Yield

6 servings

Prep

15 min

Cook

20 min

Ready

90 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 pounds potatoes
peeled and cut into 3/4 inch dice
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1 teaspoon salt
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3 tablespoons pickle juice
*
¼ cup pickles, dill
finely chopped
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1 tablespoon dijon mustard
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¼ teaspoon black pepper
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½ cup mayonnaise
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¼ cup sour cream
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½ small red onion
finely diced
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1 each celery stalks
finely chopped
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Ingredients

Amount Measure Ingredient Features
907.2 g potatoes
peeled and cut into 3/4 inch dice
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5 ml salt
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45 ml pickle juice
*
59 ml pickles, dill
finely chopped
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15 ml dijon mustard
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1.3 ml black pepper
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118 ml mayonnaise
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59 ml sour cream
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0.5 small red onion
finely diced
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1 each celery stalks
finely chopped
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Directions

Place the diced potatoes in a pot and cover with cold water and 1 teaspoon of salt. Bring to the boil, reduce heat to medium-low and simmer gently until the potatoes are tender when pierced, about 10 to 14 minutes.

Drain in a colander, and spread onto a baking sheet or large shallow bowl. In a small bowl combine 2 tablespoons of pickle juice with the mustard. Drizzle over the potatoes and toss gently to coat. Refrigerate until cool, about 40 minutes.

In a small bowl mix the remaining ingredients to create the dressing.

Pour dressing over the cooled potatoes, toss to coat and refrigerate, covered, until chilled, another 30 minutes or more.

Can be stored in the refrigerator for up to 2 days.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 23933% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 637mg 27%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 13%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 22%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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