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Curried Picnic Salad

Holidaycooking's picture
  Diced cooked potatoes 6 Cup (96 tbs)
  Chopped green onions with tops 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Celery seed 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Hard cooked eggs 4
  Curry powder 1 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
  Canned marinated artichoke hearts 6 Ounce, drained (1 Jar)

Combine first 6 ingredients.
Separate whites and yolks of hard-cooked eggs; chop whites and add to potato mixture.
Toss mixture lightly and chill.
Mash 2 of the yolks; blend in curry powder, sour cream, mayonnaise, and 2 teaspoons lemon juice.
Pour over potatoes; toss lightly.
Sieve remaining yolks over top.
Border with marinated artichoke hearts.
Keep chilled.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2453 Calories from Fat 1422

% Daily Value*

Total Fat 159 g245%

Saturated Fat 42.3 g211.5%

Trans Fat 0 g

Cholesterol 1165 mg388.3%

Sodium 4210 mg175.4%

Total Carbohydrates 201 g67%

Dietary Fiber 44.2 g176.9%

Sugars 14.5 g

Protein 68 g136.8%

Vitamin A 93.1% Vitamin C 187.1%

Calcium 100.9% Iron 370.9%

*Based on a 2000 Calorie diet

Curried Picnic Salad Recipe