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Picnic Potato Salad

Mormon.Cook's picture
  Potatoes 8 Medium
  Onion 1
  Italian salad dressing 1⁄3 Cup (5.33 tbs)
  Dill pickle 3 Large
  Hard cooked eggs 5
  Mayonnaise 1⁄2 Cup (8 tbs)
  Salad dressing 1⁄2 Cup (8 tbs)
  Sour cream 1⁄2 Cup (8 tbs)

Wash potatoes and cook in boiling water until tender. Drain and cool slightly. Remove skins and cut potatoes into cubes. Add chopped onion. Pour Italian dressing over warm potatoes and onions. Cover tightly and refrigerate for several hours or overnight. Add chopped pickles and eggs and mix gently. Combine mayonnaise, salad dressing, and sour cream. Pour over potato salad and mix gently. Chill until serving time.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 315 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.2%

Saturated Fat 4 g19.8%

Trans Fat 0 g

Cholesterol 142.7 mg47.6%

Sodium 305.1 mg12.7%

Total Carbohydrates 30 g9.9%

Dietary Fiber 3.4 g13.5%

Sugars 4.1 g

Protein 7 g13.8%

Vitamin A 5.2% Vitamin C 47.4%

Calcium 5.2% Iron 9%

*Based on a 2000 Calorie diet

Picnic Potato Salad Recipe