Try this Patio Potato Salad recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, combine sugar, cornstarch, mustard, salt, and celery seed. Stir in milk, vinegar and egg until smooth. Add butter. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Cool. Stir in onion and mayonnaise. In a large bowl, combine potatoes and hard cooked onion and mayonnaise. In a large bowl, combine potatoes and hard cooke eggs. Add dressing and toss gently to coat. Cover and refrigerate at least 1 hour. If desired, serve in lettuce lined bowl and sprinkle with paprika.
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Serving Size: 1 Serving (496g) | ||
Recipe Makes: 4 | ||
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Calories: 665 | ||
Calories from Fat: 347 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.5g | 51 % | |
Saturated Fat 17.7g | 88 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 255.4mg | 79 % | |
Sodium 463.4mg | 16 % | |
Potassium 1830.1mg | 48 % | |
Total Carbohydrate 70.3g | 21 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 63.1g | ||
Protein 14g | 20 % | |
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: 665
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