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Potato Salad A La Greco

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  Potatoes 2 Pound (Red Bliss Or New)
  Finely chopped onion 2 Tablespoon
  Finely chopped celery 2 Tablespoon
  Finely diced green pepper/Red / yellow 2 Tablespoon
  Kosher dill pickle 1 , finely chopped
  Hardboiled egg 1
  Salt 1 Teaspoon
  Black pepper To Taste
  Mayonnaise 1⁄4 Cup (4 tbs)
  Granulated sugar 1⁄4 Teaspoon
  Dry mustard/Dijon 1⁄2 Pinch
  Cider vinegar 1 Tablespoon (Or To Taste)
  Pickle juice 1 1⁄2 Teaspoon
  Sliced black olives/Green olives 2 Tablespoon

1. Peel potatoes and cook in a large pot of water until tender but firm. Cool potatoes and cut into chunks. In a large bowl, combine potatoes with onion, celery, peppers, chopped pickle, egg, salt, and pepper.
2. In small bowl, make the dressing by whisking together the mayonnaise, sugar, mustard, vinegar, and pickle juice. Add the dressing to the potato mixture. Toss lightly. Garnish with olives, if desired. Chill thoroughly before serving.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1268 Calories from Fat 491

% Daily Value*

Total Fat 55 g84.8%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 281 mg93.7%

Sodium 2816.4 mg117.3%

Total Carbohydrates 178 g59.4%

Dietary Fiber 21.9 g87.5%

Sugars 11.9 g

Protein 27 g53.6%

Vitamin A 11.5% Vitamin C 310.9%

Calcium 18.2% Iron 46.2%

*Based on a 2000 Calorie diet

Potato Salad A La Greco Recipe