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Ingredientes
- Everyone has a favorite recipe for potato salad. This variation includes tangy dill pickle and a bit of garlic. Serves 4-6.
- 4 med potatoes, peeled and cubed
- 2 x green onions, minced, including tops
- 1/2 c. sliced celery
- 1/2 c. sliced dill pickles
- 1 Tbsp. minced parsley Salt and pepper to taste
- 1 tsp sugar
- 1 tsp dry mustard
- 3/4 tsp salt
- 1 Tbsp. flour
- 1/4 c. vinegar
- 2 tsp butter
- 1 x clove garlic, chopped
- 1 x egg yolk
- 1/4 c. heavy cream, whipped
Direcciones
- Boil potatoes in salted water. Cold; sprinkle with salt and pepper and set aside.
- Dressing: Combine sugar, mustard, salt, and flour. In a small saucepan, heat vinegar with butter till butter melts; slowly add in to flour mix. Blend till very smooth. Add in garlic.
- Put the egg yolk in the top of a double boiler; stir in vinegar mix.
- Place over warm-boiling-water and cook, stirring, till mix thickens. Cold slightly; blend in whipped cream. While hot, pour over cubed potatoes.
- Add in onion, celery, dill pickle, and parsley. Toss to blend thoroughly, then chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 44 | 23% |
| Total Fat 4.97g | 6% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 657mg | 27% |
| Potassium 763mg | 22% |
| Total Carbs 32.44g | 9% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.01g | 2% |
| Protein 4.02g | 6% |
