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Add a photoTHIS A RECIPE HANDED DOWN FROM MY MOM AND ALL MY FAMILY AND FRIENDS ENJOY IT, HOPEFULLY IF ANYONE TRIES IT THEY WILL TOO
Ingredientes
- 2LBS POTATOES(ABOUT 6 MEDIUM)
- 1 1/2 CUPS LIGHT MAYONNAISE( OR SALAD DRESSING)
- 1TBSP VINEGAR
- 1TBSP PREPARED MUSTARD
- 1TSP SALT(OPTIONAL)
- 1/4 TSP PEPPER ( I USE WHITE TO AVOID THE BLK SPECKS)
- 2 MEDIUM STALKS CELERY, CHOPPED
- 1/4 CUP CHOPPED PIMENTOS
- 1/4 CUP THINLY SLICED GREEN ONIONS
- 1/3 CUP PICKLE RELISH
- 4 HARD COOKED EGGS( WHITES ONLY CHOPPED)
Direcciones
- WASH POTATOES; LEAVE SKIN ON BUT REMOVE THE EYES.
- HEAT 1'' SALTED WATER(1/2TSP SALT TO 1 CUP WATER) TO
- BOILING. ADD POTATOES. COVER AND HEAT TO BOILING; REDUCE HEAT, BOIL UNTIL TENDER about 30 to 35 minutes
- drain
- COOL SLIGHTLY AND PEEL
- CUT INTO CUBES
- MIX MAYONNAISE, VINEGAR, MUSTARD, SALT , PEPPER
- IN A 4 QUART GLASS BOWL
- ADD POTATOES, CELERY,PIMENTOS,ONIONS,AND PICKLE
- RELISH; TOSS, STIR IN EGG WHITES, COVER AND REFRIGERATE FOR AT LEAST 4 TO 5 HOURS FOR THE FLAVORS TO MELD
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 424 | |
| Calories from Fat 330 | 78% |
| Total Fat 37.29g | 47% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 657mg | 27% |
| Potassium 442mg | 13% |
| Total Carbs 19.69g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.36g | 3% |
| Protein 4.79g | 8% |
