Potato Salad, Adapted By Joyce Stavely
Published July 2, 1988
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 ½ pounds boiling potatoes, cooked
⅓ cup vegetable oil
⅓ cup white-wine vinegar or cider vinegar
2 teaspoons mustard
1 hard-cooked egg, minced
½ cup thinly sliced celery
1 small white onion, finely minced
2 tablespoons sweet pickle relish
2 teaspoons sweet pickle juice
4 sliced radishes
4 green onions chopped for garnish
Nutritional analysis per serving (8 servings)
28 grams carbs; 19 milligrams cholesterol; 215 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 4 grams fiber; 67 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Scrub and cook the potatoes in enough water to cover. Bring to boil, reduce heat to simmer, cover and cook potatoes until they are tender but still firm. Amount of time depends on size of potatoes. If the potatoes have thin skins they do not have to be peeled.
- Step 2
While the potatoes are cooking, beat the oil and vinegar together with the mustard. Combine with the egg, celery, onion, pickle relish and pickle juice.
- Step 3
When the potatoes are done, drain, peel if desired and cut into small dice. While they are still warm, mix them with the dresssing.
- Step 4
Garnish with radishes and green onions.
Private Notes