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Potato Salad with Spicy Mayonnaise Recipe
|Chicken stock||8 Cup (128 tbs) (2 Liters)|
|Pontiac potatoes||2 Pound (1 Kilogram)|
|Fresh mint sprigs||60 Milliliter (1/4 Cup)|
|Mayonnaise||250 Milliliter (1 Cup)|
|Sour cream||125 Milliliter (1/2 Cup)|
|Freshly ground black pepper||To Taste|
|Dry mustard||2 1⁄2 Milliliter (1/2 Teaspoon)|
Calories 578 Calories from Fat 366
% Daily Value*
Total Fat 41 g62.8%
Saturated Fat 6.4 g32.1%
Trans Fat 0 g
Cholesterol 50.2 mg
Sodium 670.9 mg28%
Total Carbohydrates 41 g13.8%
Dietary Fiber 3 g11.9%
Sugars 6.9 g
Protein 12 g24.2%
Vitamin A 11.1% Vitamin C 54.7%
Calcium 7.9% Iron 13%
*Based on a 2000 Calorie diet
1 In a large saucepan, bring stock to a boil.
2 Add potatoes and mint.
3 Cook for 15 minutes or until just tender.
4 Drain and let cool.
5 Cut the potatoes into 1/2 inch (1 cm) cubes.
6 In a bowl, combine all the mayonnaise ingredients.
7 Blend well.
8 In a salad bowl, place cooked, cubed potatoes.
9 Add the dressing and stir.
10 Cover and refrigerate before serving.
11 Serve chilled in individual serving dishes.