Bake the Potatoes: Do not remove the red skin from the potatoes. Wrap each potato with aluminum foil or just place the potatoes in a shallow baking dish, add a small amount of water to cover bottom of dish, cover and bake potatoes for 1 hour at 350 in an oven.
After baking, let the potatoes cool and then cut potatoes into ½ inch cubes.
In a large glass bowl blend miracle whip, olive oil, vinegar, Dijon mustard, pepper, relish, garlic, celery, green bell pepper, sugar and salt.
Fold in the chopped onions, chives, chopped eggs and parsley.
Add the potatoes and fold gently to coat the potatoes.
Cover and refrigerate at least 1 hour before serving.
You can sprinkle a small amount of Hungarian paprika across the top of the potato salad before serving to add a touch of zip and color.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (79g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 20 (29%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 35.3mg||11 %|
|Sodium 103.6mg||4 %|
|Potassium 295.7mg||8 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 8.9g|
|Protein 2.3g||3 %|
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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: 68
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