Confetti Potato Salad Recipe
Ingredients
| Potatoes | 6 Medium | |
| Green onions | 4 , thinly sliced | |
| Finely chopped green pepper | 1⁄2 Cup (8 tbs) | |
| Celery stalk | 1 , thinly sliced | |
| Carrot | 1 Small, shredded | |
| Pimiento stuffed olives | 3 , thinly sliced | |
| Hard cooked eggs | 3 , chopped | |
| Coleslaw dressing | 1⁄2 Cup (8 tbs) (Commercial) | |
| Commercial sour cream | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Lettuce leaves | 4 | |
| Paprika | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1958 Calories from Fat 895
% Daily Value*
Total Fat 97 g149%
Saturated Fat 19.6 g97.9%
Trans Fat 0 g
Cholesterol 854.3 mg284.8%
Sodium 2958.2 mg123.3%
Total Carbohydrates 242 g80.7%
Dietary Fiber 28.6 g114.5%
Sugars 41.5 g
Protein 47 g94.5%
Vitamin A 322.2% Vitamin C 712.8%
Calcium 35.2% Iron 71.3%
*Based on a 2000 Calorie diet
Directions
Drain and cool slightly.
Peel and dice potatoes.
Combine potatoes, green onions, green pepper, celery, carrot, olives, and eggs in a large bowl.
Combine dressing, sour cream, and lemon juice; stir well.
Add dressing to vegetable mixture, tossing gently.
Chef
