RUBY’S RADICAL POTATO SALAD Recipe
Ingredients
- 8 Yukon Gold potatoes (or mix of white and gold potatoes)(if I can find them I'll also cook up some blue potatoes)
- 1 sweet potato
- 4 eggs - hard boiled (optional) grated or diced (I use a cheese grater)
- 1 medium onion diced
- 2 large dill pickles diced
- 4 radishes sliced thin (optional)
- 1 bunch green onion sliced thin (including tops)
- 2 C Mayonnaise (your choice)
- 1/4 C dill pickle juice
- 2 Tbsp. yellow mustard (Frenchâs)
- 1 Tbsp. marjoram
- 1 tsp. basil
- Salt & pepper to taste
- Radishes and green onions for decoration (optional)
- .
Directions
- Cook potatoes until soft then cool and dice
- Cook sweet potato until soft then cool and dice
- Add all other veggies and hard-boiled egg and mix thoroughly
- In separate bowl add remaining ingredients (mayo, pickle juice, mustard, spices) and beat together with a wire whisk.
- Add to potato mixture until potato mixture covered evenly.
- Save remainder (if any) to add to potato salad later if the salad absorbs the other dressing.
- Decorate with radishes and green onions or whatever you want
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 612 | |
| Calories from Fat 551 | 90% |
| Total Fat 62.36g | 78% |
| Saturated Fat 8.64g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 853mg | 36% |
| Potassium 347mg | 10% |
| Total Carbs 14.41g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.95g | 2% |
| Protein 2.07g | 3% |
