Home-team fans are sure to relish this tasty potato salad that scored high on compliments at our football supper. It's a great accompaniment for a sandwich and would be popular at a pregame tailgate party or other casual sports gathering, too.
* In a large bowl, combine the first seven ingredients. Cut eggs in half and remove yolks. Chop the whites; add to potato mixture.
* In a small bowl, mash the yolks; stir in sour cream, mayonnaise, vinegar and mustard. Pour over potato mixture and gently toss to coat. Refrigerate until serving. Garnish with egg wedges. Yield: 18 servings.
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 132 | ||
Calories from Fat: 59 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 150.7mg | 5 % | |
Potassium 375mg | 10 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 16g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 132
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