Makes 8 servings
Working Time 20 minutes
Total Time 30 minutes
1. Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender. Time depends on size of potatoes, drain.
2. Gently toss hot potatoes with pickle bring and vinegar in a bowl, let cool 15 minutes, stirring occasionally. (I may mix this with the mayonnaise.
3. Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1481g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 2 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 169.7mg||6 %|
|Potassium 312mg||8 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 1.6g|
|Protein 0.8g||1 %|
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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: 19
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