This tangy salad is always requested when I'm invited to a party!
Boil potatoes until soft when poked with a fork. Careful not to overcook (approx. 15min). When done, drain and set aside to cool. using a paring knife, peel the cooled potatoes. Then dice in large chunks. Dice onion, pickle, and celery. Mix all ingredients in a large bowl and chill for at least 1 hour. Best if left overnight.
I use guss's half sour new york deli pickles. It has more crunch and a heavy garlic flavor.
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 118 | ||
Calories from Fat: 39 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 38.8mg | 12 % | |
Sodium 162.1mg | 6 % | |
Potassium 472.9mg | 12 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 15.1g | ||
Protein 3.1g | 4 % | |
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: 118
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