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Prep time:
Cook time:
Servings: 6


Cost per serving $0.80 view details
  • Ingredients: Vegetables
  • 8 hard-cooked eggs
  • 2 pounds potatoes, thinly sliced
  • 2 cups carrots, thinly sliced
  • 1 cup green bell pepper, chopped
  • 1 cup red bell pepper, chopped
  • 2 cups celery, thinly sliced
  • - salt and pepper
  • Ingredients: Salad Dressing
  • ¼ cup vinegar
  • 3 Tablespoons water
  • ½ cup vegetable oil
  • 1 packet dry Good Seasons® Italian Salad dressing mix


  1. Method: Eggs
  2. Place eggs in a single layer in a saucepan.
  3. Add enough cold water to cover eggs with 1 inch of water.
  4. Cover pan and bring just to a boil, over high heat.
  5. Remove from heat and let stand about 15 minutes for large eggs.
  6. (Adjust time up or down by 3 minutes for each size larger or
  7. smaller.)
  8. After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water until completely cooled.
  9. Drain and peel the eggs immediately.
  10. Slice eggs about ⅛ inch thick and set aside.
  11. Method: Potatoes
  12. Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes.
  13. While potatoes are simmering, chop carrots and bell pepper about ⅛ inch thick and set aside.
  14. Slice celery about ⅛ inch thick and set aside.
  15. Drain potatoes in a colander.
  16. When potatoes are just cool enough to handle, peel and slice with a mandoline slicer 1.5 mm thick, about 1/16 inch.
  17. Method: Salad
  18. In a large bowl alternate layers, about ⅓ cup each, of chopped carrots, chopped bell pepper and sliced celery.
  19. Follow with a layer of potatoes and a layer eggs.
  20. Season layers to taste with salt and pepper.
  21. Repeat until all vegetables are used.
  22. Do not stir.
  23. Mix vinegar, water and oil. Add seasoning, if using Good Seasons ® mix. Mix well.
  24. Pour dressing over salad, cover and chill in the refrigerator for at least 3 hours before serving.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 257g
Recipe makes 6 servings
Calories 281  
Calories from Fat 164 58%
Total Fat 18.51g 23%
Saturated Fat 1.43g 6%
Trans Fat 0.47g  
Cholesterol 0mg 0%
Sodium 59mg 2%
Potassium 763mg 22%
Total Carbs 26.6g 7%
Dietary Fiber 4.8g 16%
Sugars 4.62g 3%
Protein 3.23g 5%


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