New Potato Salad with Sweet Pickles and Parsley

Author: Canadian Living


  • Portion size 6 servings

Ingredients

  • 12 new red potatoes (about 1-1/2 lb/750 g)
  • 2 hard-cooked eggs
  • 2 red apples (Cortland or Empire), cored
  • 1 cup chopped celery
  • 1 onion chopped
  • 3/4 cups light mayonnaise
  • 1/2 cup chopped sweet pickle
  • 1/4 cup sweet pickle juice from jar
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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 facts Per each of 6 servings: about

  • Sodium 894 mg
  • Protein 5 g
  • Calories 262.0
  • Total fat 11 g
  • Cholesterol 72 mg
  • Saturated fat 2 g
  • Total carbohydrate 38 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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New Potato Salad with Sweet Pickles and Parsley

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