Try this Meeting House Potato Salad recipe, or contribute your own.
Suggest a better descriptionCook potatoes in water to cover until tender, about 30 minutes; drain, cool thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs, celery, shallots, green pepper and pickle relish, mix thoroughly. Cover and refrigerate overnight to blend flavors. Per serving: 155 calories, 3 grams protein, 20 grams carbohydrate, 7 grams fat, 53 milligrams cholesterol, 245 milligrams sodium. Francis Price writing in the Oregonians FOODday, 1/12/93. Posted by Stephen Ceideburg
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 23 | ||
Calories from Fat: 16 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.5mg | 1 % | |
Potassium 74.1mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.3g | ||
Protein 0.3g | 0 % | |
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: 23
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