New Potato Salad with Sweet Pickles and Parsley

By The Canadian Living Test Kitchen

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New Potato Salad with Sweet Pickles and Parsley

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	262262 cal
pro	5 g5g pro
total fat	11 g11g total fat
sat. fat	2 g2g sat. fat
carb	38 g38g carb
fibre	3 g3g fibre
chol	72 mg72mg chol
sodium	894 mg894mg sodium
% RDI:	-
calcium	33 calcium
iron	1111 iron
vit A	44 vit A
vit C	3232 vit C
folate	1414 folate

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Ingredients

12 12new red potatonew red potatoes, (about 1-1/2 lb/750 g)
2 hard-cooked eggs 2 2hard-cooked eggs
2 2red applered apples, (Cortland or Empire), cored
1 cup chopped celery 1 1cup cupchopped celery
1 onion , chopped1 1oniononions, chopped
3/4 cup light mayonnaise 3/4 3/4cup cuplight mayonnaise
1/2 cup chopped sweet pickle 1/2 1/2cup cupchopped sweet pickle
1/4 cup sweet pickle , juice from jar1/4 1/4cup cupsweet pickle, juice from jar
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper

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

Keywords : Salad; Potatoes; Eggs; Apples; Celery; Onions; Boil; Make-Ahead;

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