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Blue Ribbon Potato Onion Salad Recipe
|Potatoes||2 Pound, cooked and peeled|
|Cider vinegar||2 1⁄2 Tablespoon|
|Salad oil||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Hard cooked eggs||3 , chopped|
|Diced celery||1 Cup (16 tbs)|
|Onion sour cream dressing||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 1210 Calories from Fat 381
% Daily Value*
Total Fat 43 g65.6%
Saturated Fat 10.8 g54%
Trans Fat 0.3 g
Cholesterol 752.6 mg
Sodium 3533.6 mg147.2%
Total Carbohydrates 178 g59.2%
Dietary Fiber 21.9 g87.5%
Sugars 13.5 g
Protein 41 g81.3%
Vitamin A 31.2% Vitamin C 304.1%
Calcium 24.7% Iron 52.5%
*Based on a 2000 Calorie diet
Toss with a mixture of vinegar, oil, and salt.
Add eggs, celery, and dressing; toss until mixed.
Cover and chill thoroughly.
Turn salad into a chilled salad bowl.