Potato Salad, Adapted By Joyce Stavely
- Total Time
- 30 minutes
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Ingredients
- 2½pounds boiling potatoes, cooked
- â…“cup vegetable oil
- â…“cup white-wine vinegar or cider vinegar
- 2teaspoons mustard
- 1hard-cooked egg, minced
- ½cup thinly sliced celery
- 1small white onion, finely minced
- 2tablespoons sweet pickle relish
- 2teaspoons sweet pickle juice
- 4sliced radishes
- 4green onions chopped for garnish
Nutritional analysis per serving (8 servings)
215 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 67 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub and cook the potatoes in enough water to cover. Bring to boil, reduce heat to simmer, cover and cook potatoes until they are tender but still firm. Amount of time depends on size of potatoes. If the potatoes have thin skins they do not have to be peeled.
- Step 2
While the potatoes are cooking, beat the oil and vinegar together with the mustard. Combine with the egg, celery, onion, pickle relish and pickle juice.
- Step 3
When the potatoes are done, drain, peel if desired and cut into small dice. While they are still warm, mix them with the dresssing.
- Step 4
Garnish with radishes and green onions.
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