New Potato Salad with Sweet Pickles and Parsley
76 people added this to their Recipe Box
Servings: 4 to 6
Ingredients:
| 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% |
Suggested Recipes
-
12 new red potatoes(about 1-1/2 lb/750 g)
2 hard-cooked eggs
2 red apples (Cortland or Empire), cored
1 cup (250 mL) chopped celery
1 onion, chopped
3/4 cup (175 mL) light mayonnaise
1/2 cup (125 mL) chopped sweet pickles
1/4 cup (50 mL) sweet pickle juice from jar
2 tbsp (25 mL) chopped fresh parsley
1/2 tsp (2 mL) each salt and pepper
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.)
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.)
Tags:
Salads and Salad Dressings; Fruits; Vegetables; Eggs; Boil/Simmer; Make-Ahead;
Source
Canadian Living Magazine: May 2003
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