The day before serving, scrub the potatoes and boil them in salted water until tender but still slightly firm they should not be mushy. Plunge them into ice water, and when cool, peel them and cut them into 3/4 inch dice. Season the potatoes with salt, pepper, and celery seed. Marinate the onion in the pickle for a few hours or overnight in the refrigerator. To serve, drain the juice and add the onions to the potatoes. Add the barbecue sauce and salad dressing, tossing to coat evenly. Place back in the refrigerator for at least one hour before serving, and just before serving, add the mayonnaise. Adjust the seasoning and serve. Notes: Its the marinated onions that make the difference Posted to EAT-L Digest 29 Aug 96 Recipe by: The Salt Lick, Driftwood, Texas From: terry pogue
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (532g)|
|Recipe Makes: 5|
|Calories from Fat: 368 (47%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||54 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 21.2g|
|Cholesterol 24.5mg||8 %|
|Sodium 749.6mg||26 %|
|Potassium 1676.9mg||44 %|
|Total Carbohydrate 100.4g||30 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 94.6g|
|Protein 9.6g||14 %|
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: 785
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.