Creamy Red Potato & Sweet Pickle Salad
Creamy Red Potato and Sweet Pickle Salad recipe
Yield
36 servingsPrep
16 minCook
29 minReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 5 | pounds |
red skinned potatoes
diced |
|
| 4 | stalks |
celery
chopped |
*
|
| 1 | each |
green bell peppers
chopped |
|
| 16 | ounces |
pickles, sweet
cubed |
* |
| ¾ | tablespoon |
prepared mustard
|
|
| ¾ | cup |
mayonnaise
|
|
| 1 | each |
onions
finely chopped |
|
| 1 | teaspoon |
sugar
|
|
|
salt
and pepper to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2.3 | kg |
red skinned potatoes
diced |
|
| 4 | stalks |
celery
chopped |
*
|
| 1 | each |
green bell peppers
chopped |
|
| 462.4 | ml/g |
pickles, sweet
cubed |
* |
| 11 | ml |
prepared mustard
|
|
| 177 | ml |
mayonnaise
|
|
| 1 | each |
onions
finely chopped |
|
| 5 | ml |
sugar
|
|
| 1 | x |
salt
and pepper to taste |
*
|
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.
