Crunchy Potato Salad Recipe
Servings: 4
Ingredients
- 3 Large eggs
- 5-6 med. size baking potatoes (2 1/2 - 3 lbs.)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 c. Marzetti Salad Dressing
- 1/4 c. mayonnaise
- 1/2 c. green bell peppers
- 1/2 c. carrots
- 1/2 c. radish
- 1/2 c. celery
- 1/3 c. sweet pickle relish
- 3 teaspoon pimiento
- 2 1/2 teaspoon spicy brown mustard
- 1/2 teaspoon regular dry mustard
- Paprika
Directions
- Peel, quarter and boil potatoes till tender. Then, drain and chill overnight or possibly till they are cool. Using knife and/or possibly vegetable chopper, chop up the carrots, bell pepper, radish and celery. Boil the Large eggs and chop them into small pcs as well. Add in above mentioned ingredients to those remaining and stir well to mix. More mayonnaise may be added, or possibly less mustard if you desire the salad to be more creamy, or possibly less spicy respectively. Mix this bowl of ingredients except paprika, with potatoes which have been mashed up as desired. Blend well and sprinkle generously with the paprika.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 150 | 62% |
| Total Fat 16.87g | 21% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 559mg | 23% |
| Potassium 371mg | 11% |
| Total Carbs 17.75g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.14g | 5% |
| Protein 7.0g | 11% |
