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Add a photoRecipe by Hellman's, straight off the jar, with a little tweaking.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4-6 servings
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Ingredientes
- 2 lbs. russet potatoes, peeled and cut into 3/4 inch chunks
- 1 cup Hellman's mayonnaise
- 1/2 cup thinly sliced celery
- 2 tbs. vinegar
- 1 bunch scallions, minced, whites and some green parts
- 2 hard-cooked eggs, peeled and chopped
- 1 tbs. yellow mustard or Dijon
- 1 tsp. sweet pickle relish
- 1/4 tsp. pepper
- salt to taste (I start with 1/2 tsp.)
- chopped parsley for garnish
Direcciones
- In a saucepot, cover potatoes with water and simmer for about ten minutes. Drain and refrigerate for 30 minutes.
- Mix all other ingredients in a bowl. Refrigerate.
- Combine after 30 minutes, toss together until mayonnaise mix is coating the potatoes.
- Top with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 606 | |
| Calories from Fat 414 | 68% |
| Total Fat 46.89g | 59% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 368mg | 15% |
| Potassium 1064mg | 30% |
| Total Carbs 44.07g | 12% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.79g | 2% |
| Protein 5.56g | 9% |
Menus and Pairings
Va Bien Con: bbq, comfort foods
Comentarios
18 de Marzo de 2012This potato salad makes me long for summer. Thanks for sharing with us.
