Try this Sweet and Sour Potato Salad recipe, or contribute your own.
Suggest a better descriptionPeel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater to cover until done. Drain and cool. Cube potatoes; add eggs, pickles, celery seeds, mustard, salt, pepper, and dressing. Stir gently. Refrigerate 24 hours. Garnish with parsley sprigs before serving, if desired. Dressing: Place egg yolks an dsugar in a small saucepan; gradually add vinegar, mixing well. Add butter and place over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat, and chill. Add mayonnaise, and mix well. Yield: about 2-1/4 cups SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O Notes: Maybe for the diabetic
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 492 | ||
Calories from Fat: 196 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 326.1mg | 100 % | |
Sodium 339.2mg | 12 % | |
Potassium 938.2mg | 25 % | |
Total Carbohydrate 67.8g | 20 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 63g | ||
Protein 8.9g | 13 % | |
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: 492
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