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24 hours
Prep: 30 minutes
290 calories per serving view nutrition facts
16 servings
suggest servings
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| Potato salad | |||
| 16 | medium | potatoes | |
| 5 | large | eggs | hard-cooked, chopped |
| 2 1/2 | cups | pickles, sweet | chopped |
| 2 | teaspoons | celery seeds | |
| 1 | teaspoon | prepared mustard | dry |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1 | x | parsley sprigs | optional |
| dressing | |||
| 3 | each | egg yolks | |
| 1/2 | cup | sugar | |
| 1/2 | cup | vinegar | |
| 2 | tablespoons | butter | or margarine |
| 1 1/2 | cups | mayonnaise | |
Peel and quarter potatoes; cook in a Dutch oven in boiling salted water to cover until done.
Drain and cool.
Cube potatoes; add eggs, pickles, celery seeds, mustard, salt, pepper, and dressing.
Stir gently.
Refrigerate 24 hours.
Garnish with parsley sprigs before serving, if desired.
Dressing: Place egg yolks and sugar in a small saucepan; gradually add vinegar, mixing well.
Add butter and place over medium heat, stirring constantly, until mixture comes to a boil.
Remove from heat, and chill.
Add mayonnaise, and mix well.
| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 349mg | 15% |
| Total Carbohydrate 45.0g | 15% |
| Dietary Fiber 3.0g | 12% |
| Sugars 9.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 3% | Vitamin C | 21% | |
| Calcium | 3% | Iron | 5% |
* 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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If you were a leprechaun what would use for an umbrella? I’ll bet you never pondered that one huh? dd...
Oh WOW! This was absolutely amazing!! It is insanely filling though. My only complaint is that it is wicked messy to make. However, the mess is well worth the final product!
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
