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Sweet and Sour Potato Salad

 

Sweet and Sour Potato Salad recipe
40

Yield

16

servings

Prep

30

min

Cook

15

min

Ready

24

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

Potato salad
16 medium potatoes
5 large eggs
hard-cooked, chopped
2 ½ cups pickles, sweet
chopped
*
2 teaspoons celery seeds
1 teaspoon prepared mustard
dry
1 teaspoon salt
¼ teaspoon black pepper
*
1 x parsley sprigs
optional
*
dressing
3 each egg yolks
*
½ cup sugar
½ cup vinegar
2 tablespoons butter
or margarine
1 ½ cups mayonnaise

Directions

Peel and quarter potatoes; cook in a Dutch oven in boiling salted water to cover until done.

Drain and cool.

Cube potatoes; add eggs, pickles, celery seeds, mustard, salt, pepper, and dressing.

Stir gently.

Refrigerate 24 hours.

Garnish with parsley sprigs before serving, if desired.

Dressing: Place egg yolks and sugar in a small saucepan; gradually add vinegar, mixing well.

Add butter and place over medium heat, stirring constantly, until mixture comes to a boil.

Remove from heat, and chill.

Add mayonnaise, and mix well.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 29033% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 349mg 15%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 21%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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