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American Picnic Potato Salad

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  Boiling potatoes 4 Pound, peeled
  White wine vinegar 1⁄2 Cup (8 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Sliced purple onions 1 Cup (16 tbs)
  Celery strips 1 Cup (16 tbs) (1 Inch Long, 1/4 Inch Wide)
  Cucumbers 3 Medium, peeled, seeded and sliced
  Mayonnaise 2 Cup (32 tbs) (Hellmans)
  Prepared dijon mustard/Herb mustard dill / tarragon / basil 5 Tablespoon
  Hard cooked egg 20 , quartered
  Italian parsley 1 Cup (16 tbs)

Drop the potatoes as you peel them into a kettle of cold, salted water.
Bring to a boil and cook until tender but still firm.
When done, drain the potatoes and drop them into a mixing bowl; roughly slice them.
Sprinkle the still-hot potatoes with vinegar, olive oil, salt and pepper.
Add the onions, celery, cucumbers, mayonnaise and mustard; toss gently to combine.
Add quartered eggs and parsley and toss again.
Cool to room temperature, cover, and refrigerate overnight.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7626 Calories from Fat 5259

% Daily Value*

Total Fat 586 g901.7%

Saturated Fat 84.9 g424.7%

Trans Fat 0 g

Cholesterol 5148.4 mg1716.1%

Sodium 5751.8 mg239.7%

Total Carbohydrates 402 g134.1%

Dietary Fiber 55.4 g221.5%

Sugars 54.6 g

Protein 195 g389.3%

Vitamin A 266.5% Vitamin C 785.5%

Calcium 109.7% Iron 192.8%

*Based on a 2000 Calorie diet

American Picnic Potato Salad Recipe