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Panhandle Potato Salad

Salad.Dominion's picture
Ingredients
  Peeled sliced potatoes 8 Medium, cooked
  Beef roast 2 Cup (32 tbs), cooked, sliced
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Onion 1 Large, sliced
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Salad dressing 1⁄2 Cup (8 tbs) (Mayonnaise Type)
  Garlic salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

MAKING
1) In a large bowl, mix the potatoes, mushrooms, beef, onions and parsley together.
2) In another bowl, mix the salad dressing, garlic salt, sour cream and pepper together.
3) Pour over the potato mixture and toss gently to mix.
4) Cover and place in the refrigerator for the flavors to blend.

SERVING
5) Garnish with the parsley sprigs or onion rings, if desired and serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
20 Minutes
Servings: 
4

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4.275
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 655 Calories from Fat 170

% Daily Value*

Total Fat 19 g29.5%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 138 mg46%

Sodium 328.3 mg13.7%

Total Carbohydrates 76 g25.4%

Dietary Fiber 9.4 g37.5%

Sugars 9.9 g

Protein 48 g96.4%

Vitamin A 10% Vitamin C 132.9%

Calcium 10% Iron 19.6%

*Based on a 2000 Calorie diet

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Panhandle Potato Salad Recipe