Try this Classic Creamy Potato Salad recipe, or contribute your own.
Suggest a better descriptionPlace the potatoes, whole with their jackets, in a large pot and add salted cold water to cover by 1 inch. Bring the water to a boil and cook the potatoes until just tender when poked with a knife. Drain the potatoes and allow to cool. Quarter the potatoes or cut into bite-size pieces and set aside. In a large bowl finely mash the eggs with a fork. Add the mayonnaise, sour cream, mustard, white wine vinegar and sugar and stir to combine. Season with Tabasco, salt and pepper to taste. Add the potatoes, cucumber, scallions and parsley and stir to combine. Taste and adjust seasoning if necessary. Yield: 4 to 6 servings Recipe by: Cooking Live Show #CL8917 Posted to MC-Recipe Digest V1 #691 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (1418g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1891 | ||
Calories from Fat: 881 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97.8g | 130 % | |
Saturated Fat 21.8g | 109 % | |
Monounsaturated Fat 26.4g | ||
Polyunsanturated Fat 43.8g | ||
Cholesterol 106mg | 33 % | |
Sodium 2156mg | 74 % | |
Potassium 4280.1mg | 113 % | |
Total Carbohydrate 237.8g | 70 % | |
Dietary Fiber 23.4g | 94 % | |
Sugars, other 214.4g | ||
Protein 25.3g | 36 % | |
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: 1891
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