Recipe

Mom's Best Potato Salad

Details
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Description
Dish type:Vegetable
Cuisines name:Continental
Meal type:Side
Health class:None
Preference class: 30 min or less
Total time:
  
Ingredients
potatos10 pcs
fresh celery stalks4 pcs
Dressing:
mayonnaise1/2 cup
dry mustard1 teaspoon
cucumber pickle, sweet, drained2 tablespoon
salt1/2 teaspoon
pepper,blackper taste
milk1/4 cup
parsleyper taste
Nutrition

 

Total weight of recipe (Optimized) 0g
Total weight of recipe 1466.9g
 
Date
Meal
Profile
Energy
Calories
Protein
Fat, Total
- Saturated
Carbohydrate
- Sugars
Sodium
Quantity original Quantity per 100g
   
   
   
5305kJ 362kJ
1267 Calories 86 Calories
31.2g 2.1
40.6g 2.8g
5.6g 0.4g
180.3g 12.3g
34.8g 2.4g
2227mg 152mg

Preparation
#1: 15min
To cook potatoes:

To cook potatoes: bring pot of potatoes and water to a boil and cook until 'just fork tender.' Drain in colander, running some cool water over them. Allow to cool for an hour or so. Peel and dice the potatoes and place in a large bowl with chopped celery

Method
#1: 15min

When ready to make salad: whisk together the dressing ingredients until creamy. Pour over cooled, diced potatoes. Gently mix dressing with potatoes (a spatula works well to fold it together). Taste and adjust seasonings, if necessary (adding salt and/or pepper). Best when chilled for 1 to 2 hours before serving. May add minced parsley or cilantro, if desired.

15min
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