Mom's Potato SaladSubmitted by nitanee
Makes 10 servings
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My summer favorite
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Ingredients
| 1016 |
g potatoes |
| 1/4 |
c vinegar |
| 1/8 |
c water |
| 1/4 |
c sugar |
| 2 |
tsp parsley (dried) |
| 1 |
tsp dill weed |
| 35 |
g onion |
| 29 |
g celery |
| 1/2 |
tsp salt |
| 1/2 |
tsp mustard (dried) |
| 1 |
dill pickle spear |
| 1 1/2 |
c mayonnaise |
Directions
- Steam or pressure cook potatoes until fork-tender. While they are cooking, chop onion, celery, and pickle (size to your taste). Combine them with all of the remaining ingriedents but the mayonnaise. Put the mixture in a bowl in the refrigerator.
- When the potatoes are ready, cool on a rack, cut in half lengthwise, then slice (1/8" approx.) into the bowl. Stir to mix, then add mayo (may need to adjust amount to taste/texture desired). Refrigerate and serve after one hour. Best after it has sit at least 4 hours in the refrigerator. Keep refrigerated.
Categories
Salads, Fourth of July
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Serving Size 164.5g |
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Amount Per Serving |
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Total Carbohydrates 30.1g 10%
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| Vitamin A 3% |
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Vitamin C 35% |
| Calcium 2% |
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Iron 4% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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