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American Picnic Potato Salad Recipe
|Boiling potatoes||4 Pound, peeled|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Ground black pepper||3⁄10 Teaspoon|
|Sliced purple onions||1 Cup (16 tbs)|
|Celery strips||1 Cup (16 tbs) (1 Inch Long, 1/4 Inch Wide)|
|Cucumbers||3 Medium, peeled, seeded and sliced|
|Mayonnaise||2 Cup (32 tbs) (Hellmans)|
|Prepared dijon mustard/Herb mustard dill / tarragon / basil||5 Tablespoon|
|Hard cooked egg||20 , quartered|
|Italian parsley||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 7851 Calories from Fat 5466
% Daily Value*
Total Fat 609 g937.1%
Saturated Fat 89.6 g448.2%
Trans Fat 0 g
Cholesterol 5183.3 mg1727.8%
Sodium 6185.9 mg257.7%
Total Carbohydrates 410 g136.7%
Dietary Fiber 52.7 g210.7%
Sugars 68.6 g
Protein 191 g381.1%
Vitamin A 266.5% Vitamin C 785.5%
Calcium 109.7% Iron 192.8%
*Based on a 2000 Calorie diet
Bring to a boil and cook until tender but still firm.
When done, drain the potatoes and drop them into a mixing bowl; roughly slice them.
Sprinkle the still-hot potatoes with vinegar, olive oil, salt and pepper.
Add the onions, celery, cucumbers, mayonnaise and mustard; toss gently to combine.
Add quartered eggs and parsley and toss again.
Cool to room temperature, cover, and refrigerate overnight.