Try this Potato Salad recipe, or contribute your own.
Suggest a better descriptionToss first five ingredients together in a bowl.
Make sauce in small separate bowl, using last four ingredients.
Mix all together and chill for at least 4 hours before eating.
*Heat large pot with potatoes and water to cover until boiling. Once boiling, cover, and simmer on low for 15-20 minutes. Most important for a potato salad is that the potatoes are not too hard and not too mushy. Check by poking a fork into the potato.
**To boil eggs: Place eggs in a pan roomy enough to hold them without crowding, with cold water to cover by an about an inch. Once boiling, remove from heat, cover tightly, and let stand for 15 minutes. Pour off hot water and run cold water on eggs to stop cooking and make peeling easier if using right away. Just FYI: (for soft-boiled eggs, cover for 2 minutes)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 19 | ||
Calories from Fat: 3 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 10649.3mg | 367 % | |
Potassium 88.7mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.4g | ||
Protein 1.2g | 2 % | |
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: 19
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