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Confetti Potato Salad

Chef.at.Home's picture
Ingredients
  Small potatoes 1 Pound (About 4 In Number)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Vinegar 1 Teaspoon
  Prepared mustard 1 Teaspoon, diced
  Diced celery 1⁄4 Cup (4 tbs)
  Frozen peas 1⁄4 Cup (4 tbs), cooked
  Chopped pimiento 2 Tablespoon
  Paprika 1 Dash
Directions

1. Cook potatoes in boiling salted water until tender.
2. While potatoes are cooking, mix mayonnaise, vinegar, and mustard.
3. Peel and dice potatoes while hot; add to mayonnaise mixture. Mix well.
4. Fold in celery, peas, and pimiento. Mix well. Top with paprika. Chill 2 to 4 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday

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4.256665
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 822 Calories from Fat 523

% Daily Value*

Total Fat 58 g89.4%

Saturated Fat 5.3 g26.5%

Trans Fat 0 g

Cholesterol 52.4 mg17.5%

Sodium 589.5 mg24.6%

Total Carbohydrates 59 g19.6%

Dietary Fiber 9.2 g36.9%

Sugars 9.5 g

Protein 9 g17.9%

Vitamin A 86.9% Vitamin C 150.5%

Calcium 15.3% Iron 6.8%

*Based on a 2000 Calorie diet

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Confetti Potato Salad Recipe