New Potato Salad with Sweet Pickles and Parsley
94 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 262 |
| pro | 5 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 38 g |
| fibre | 3 g |
| chol | 72 mg |
| sodium | 894 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 11 |
| vit A | 4 |
| vit C | 32 |
| folate | 14 |
- Portion size: 4 to 6
Ingredients
- 12 12new red potatonew red potatoes, (about 1-1/2 lb/750 g)
- 2 2hard-cooked eggs
- 2 2red applered apples, (Cortland or Empire), cored
- 1 cup 1cupchopped celery
- 1 1oniononions, chopped
- 3/4 cup 3/4cuplight mayonnaise
- 1/2 cup 1/2cupchopped sweet pickle
- 1/4 cup 1/4cupsweet pickle, juice from jar
- 2 tbsp 2tbspchopped fresh parsley
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
Preparation
Scrub potatoes; cut each in half. In saucepan of boiling salted water, cover and cook potatoes until tender, 10 minutes. Drain and transfer to large bowl; let cool.
Cut eggs and apples into 1/2-inch (1 cm) cubes; add to bowl. Add celery, onion, mayonnaise, pickles, pickle juice, parsley, salt and pepper; toss to combine. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Source : Canadian Living Magazine: May 2003
