Tested till perfect New Potato Salad with Sweet Pickles and Parsley

New Potato Salad with Sweet Pickles and Parsley

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 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
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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.)

Nutritional Information Per each of 6 servings: about

cal 262 pro 5g total fat 11g sat. fat 2g
carb 38g fibre 3g chol 72mg sodium 894mg

% RDI:

calcium 3 iron 11 vit A 4 vit C 32
folate 14
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