Receta Rebecca's Potato Salad

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Rich, creamy, crunchy

Tiempo de Prep:
Raciónes: 6
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Ingredientes

Cost per serving $1.10 view details
  • 5 medium potatoes (red or white rose) - about 2#
  • 2 teaspoons salt
  • Large dash of white pepper
  • 2 tablespoons sliced green onion or chopped sweet onion
  • 1 jar piquillo peppers, chopped - can use pimiento
  • 3 hard cooked eggs, diced
  • 1/4 cup celery, diced
  • Dressing:
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tablespoons prepared mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sugar

Direcciones

  1. Cook potatoes until just done - do not overcook. Peel and cut into 1/2 to 3/4 inch chunks and add to large bowl.
  2. Add salt, white pepper, onion, peppers, eggs and celery and mix lightly.
  3. Combine dressing ingredients, pour over potatoes and mix lightly.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 262g
Recipe makes 6 servings
Calories 540  
Calories from Fat 394 73%
Total Fat 44.56g 56%
Saturated Fat 9.87g 39%
Trans Fat 0.0g  
Cholesterol 113mg 38%
Sodium 1216mg 51%
Potassium 684mg 20%
Total Carbs 30.78g 8%
Dietary Fiber 3.4g 11%
Sugars 8.23g 5%
Protein 6.8g 11%
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Comentarios

  • Nanette
    05 de Agosto de 2010
    Hi Rebecca: This looks very good..sour cream and mayo, mmmmmm. It is chock full of good things. Will try. N

    cucinananette.blogspot.com
    • John Spottiswood
      03 de Agosto de 2010
      Looks good, Rebecca! I'm going to try some potato salads later this summer. Will have to give this one a try!

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