Try this Smashed Potato Salad recipe, or contribute your own.
Suggest a better descriptionPut potatoes in large pot and add enough cold water to cover generously. Add a big pinch salt. Place over high heat, partly cover, and bring to a boil. Lower heat slightly to prevent boil-over and boil vigorously until tender when pierced with a fork, 35-40 min. for med. potatoes. Drain and let cool to room temperature. Peel and finely chop eggs into a bowl. Mash slightly with a fork. Stir in mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions, parsley, bell pepper, and 2 tsp. salt. Cover and chill until needed. Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork or potato masher to a texture somewhere between mashed and chunky. Pour dressing over potatoes and stir until evenly blended. Cover and chill for several hours or overnight. To serve, turn out onto a platter or serving bowl. Sprinkle lightly with additional paprika and garnish with parsley sprigs. Serve cold. Posted to EAT-L Digest - 27 May 96 Date: Tue, 28 May 1996 17:28:34 -0500 From: Fran
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 530 | ||
Calories from Fat: 240 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 14.3g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 738.2mg | 25 % | |
Potassium 967.8mg | 25 % | |
Total Carbohydrate 71g | 21 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 67.5g | ||
Protein 5.9g | 8 % | |
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: 530
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