Creamed Potato Salad With Olives Recipe
Servings: 8
Ingredients
- 3 lb All-purpose potatoes, cooked cubed
- 2 c. Minced celery
- 16 x Pimiento-stuffed olives, sliced
- 6 x Hard-cooked Large eggs, coarsely minced
- 2 c. Mayonnaise or possibly salad dressing
- 2 pkt (3 ounce each) cream cheese, softened
- 2 tsp Prepared mustard
- 1/2 c. Minced dill pickles
- 1/4 c. Minced onion
- 1 1/2 Tbsp. Sugar
- 1 Tbsp. Salt Pepper
Directions
- Arrange potatoes, celery, olives and Large eggs in large bowl. Mix mayonnaise, cheese and mustard in small bowl till smooth; fold in remaining ingredients. Spoon dressing over potato mix and toss.
- Chill, covered, till serving time.*Potato salad can be made 2 days in advance; chill covered.
- Yield: 8 servings
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 8 servings | |
| Calories 526 | |
| Calories from Fat 413 | 79% |
| Total Fat 46.71g | 58% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 415mg | 17% |
| Potassium 621mg | 18% |
| Total Carbs 26.23g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.27g | 3% |
| Protein 2.89g | 5% |
