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Madison Avenue Potato Salad

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Submitted by babycinnamon1020

Madison Avenue Potato Salad recipe

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

1 hrs

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML WHITE WINE VINEGAR
1 ½ 7.5
TEASPOONS ML SALT
0.6
TEASPOON ML BLACK PEPPER
2 473
CUPS ML POTATOES
cooked, diced
½ 118
CUP ML OLIVES
ripe, quartered *
2 2
LARGE LARGE EGGS
hard-cooked, sliced
1 237
CUP ML CELERY
sliced
½ 118
CUP ML PICKLES, DILL
diced
¼ 59
CUP ML PIMENTOS
diced
1 5
TEASPOON ML ONIONS
grated
1 15
TABLESPOON ML PREPARED MUSTARD
79
CUP ML MAYONNAISE

Directions

Blend together oil, vinegar, salt and pepper; pour over potatoes.

Toss potatoes lightly, refrigerate.

At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss.

* not incl. in nutrient facts Arrow up button

Comments


NanaB.

I made this for years from the Good Housekeeping cookbook. Family favorite. Then I purged the cookbook and forgot to save the recipe. Nice to find this. I don't recall using pickles or pimentos, but everything else I followed exactly. Letting the warm potatoes absorb the vinegar dressing is the secret to the great taste.

 

 

Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 162 71% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 863mg 36%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 16%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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