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Country Potato Salad

 

Country Potato Salad recipe
37

Yield

12

servings

Prep

15

min

Cook

15

min

Ready

2 ½

hrs

Trans-fat Free
 

Ingredients

1 tablespoon kosher salt
2 pounds potatoes
yellow finn or new potatoes
¼ cup olive oil, extra-virgin
1 ½ tablespoons white wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
finely ground
*
1 cup celery
diced, or green bell pepper
½ cup red onion
diced
¾ cup pickles, dill
diced
¼ cup black olives
diced
*
1 cup mayonnaise
¼ teaspoon cayenne pepper
*
3 large eggs
hard-cooked, cut in 1 inch cubes
watercress
fresh, or parsley sprigs, for garnish
*

Directions

Bring a large kettle of water to a boil over high heat. Add coarse salt and potatoes; cook until potatoes are nearly tender but still firm in center, about 15 minutes.

In large bowl, whisk olive oil, vinegar, salt and pepper.

Drain potatoes, and when they are cool enough to handle, cut into 1-inch cubes. Place potatoes in bowl with vinaigrette, toss until coated with mixture; let cool.

When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughly incorporated.

In small bowl, mix mayonnaise with cayenne pepper; add to potato mixture. Toss until all vegetables are coated with mayonnaise. Add eggs to salad and toss gently. Chill 1 to 2 hours before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 20654% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 933mg 39%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 11%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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