American Picnic Potato Salad Recipe
Ingredients
| Boiling potatoes | 4 Pound, peeled | |
| White wine vinegar | 1⁄2 Cup (8 tbs) | |
| Olive oil | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Teaspoon | |
| 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) |
Nutrition Facts
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
Directions
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.
Chef
