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Meeting House Potato Salad

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Submitted by dellibovi

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

9 hrs

Ingredients

1 ½ 680.4
POUNDS G POTATOES
unpeeled, waxy, boiling, scrubbed
3 45
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
2 3E+1
TABLESPOONS ML WHITE WINE
or apple juice
2 3E+1
TABLESPOONS ML DIJON MUSTARD
or prepared mustard
½ 2.5
TEASPOON ML SALT
2 2
LARGE LARGE EGGS
hard-cooked, finely chopped
1 237
CUP ML CELERY
finely diced
¼ 59
CUP ML SHALLOTS
or onion, finely chopped *
¼ 59
CUP ML GREEN BELL PEPPERS
or red bell pepper, finely chopped
2 3E+1
TABLESPOONS ML DILL RELISH
or sweet pickle relish *

Directions

Cook potatoes in water to cover until tender, about 30 minutes; drain, cool thoroughly, peel and cut into 1-inch cubes in mixing bowl.

Whisk oil with lemon juice, wine, mustard and salt.

Pour over potatoes.

Add chopped eggs, celery, shallots, green pepper and pickle relish, mix thoroughly.

Cover and refrigerate overnight to blend flavors.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 207 37% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 299mg 12%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 10%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 27%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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