Try this pickled Veggie Potato Salad recipe, or contribute your own.
Suggest a better descriptionIn a large shallow bowl combine broccoli slaw, carrots, radish and seasoned rice vinegar.
Let sit at least 30 minutes or more while you do all other prep for the potato salad.
Drain before adding veggies to the salad.
Add potatoes to a large pot of cold water. Bring to a boil and cook until easily pierced with a fork, about 15 minutes.
Drain and let cool.
In a medium bowl, combine mayonnaise, yellow mustard, black pepper and salt.
In a large bowl combine potatoes, eggs, celery, green onions, (drained) pickled veggies and mayo mixture.
Stir until all ingredients are fully mixed.
Chill four hours before serving.
Noble Pig
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 271 | ||
Calories from Fat: 112 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 98.8mg | 30 % | |
Sodium 325.7mg | 11 % | |
Potassium 807.3mg | 21 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 29.8g | ||
Protein 6.8g | 10 % | |
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: 271
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