Peel and cook the potatoes, let cool. It works best if they can be
cooked the night before and cooled in the refrigerator. If you're in a
time crunch, just cool them enough to handle comfortably.
Cut potatoes into ? inch cubes and place in a large mixing bowl. Add
the diced onion, celery, radishes, and sliced black olives. Next add
the pickle smack, mustard powder, Bill's Best Chik'nish (I do not
recommend using McKay's because it has a different flavor, they are not
interchangeable.), salt if using and finally the Vegenaise.
Mix well until all the ingredients are coated with the Vegenaise and
Transfer to a serving dish and top with radish roses. Refrigerate if
not serving immediately.
Will keep in the refrigerator three to four days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (2933g)|
|Recipe Makes: 4|
|Calories from Fat: 201 (11%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 1768.3mg||61 %|
|Potassium 11140.7mg||293 %|
|Total Carbohydrate 398.8g||117 %|
|Dietary Fiber 50.1g||200 %|
|Sugars, other 348.7g|
|Protein 48.5g||69 %|
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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: 1910
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