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2 hrs 30
Prep: 15 minutes
Cook: 15 minutes
206 calories per serving view nutrition facts
12 servings
suggest servings
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| 1 | tablespoon | kosher salt | |
| 2 | pounds | potatoes | yellow finn or new potatoes |
| 1/4 | cup | olive oil, extra-virgin | |
| 1 1/2 | tablespoons | white wine vinegar | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | finely ground |
| 1 | cup | celery | diced |
| 1/2 | cup | red onions | diced |
| 3/4 | cup | pickles, dill | diced |
| 1/4 | cup | black olives | diced |
| 1 | cup | mayonnaise | |
| 1/4 | teaspoon | cayenne pepper | |
| 3 | large | eggs | hard-cooked, cut in 1 inch cubes |
| 1 | x | watercress | fresh, or parsley sprigs, for garnish |
Bring a large kettle of water to a boil over high heat.
Add coarse salt and potatoes; cook until potatoes are nearly tender but still firm in center, about 15 minutes.
In large bowl, whisk olive oil, vinegar, salt and pepper.
Drain potatoes, and when they are cool enough to handle, cut into 1-inch cubes.
Place potatoes in bowl with vinaigrette, toss until coated with mixture; let cool.
When potatoes are cool, add celery, onions, pickles and olives; toss until thoroughly incorporated.
In small bowl, mix mayonnaise with cayenne pepper; add to potato mixture.
Toss until all vegetables are coated with mayonnaise.
Add eggs to salad and toss gently.
Chill 1 to 2 hours before serving.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 933mg | 39% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 3% | Vitamin C | 11% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have come to the conclusion that my first year in college was definitely a weird one. There were new experiences and events I was a part of; some I liked and others that have easily been forgotten. ...
Very good coffee cake! I always like the topping, so I doubled the amount of topping. The cake was very moist and not too sweet. I might try this recipe using a different kind of pie filling.
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