Sour Cream Potato Salad With Parsley Recipe


Difficulty LevelEasyCourse


 Potatoes8 Medium
 Sweet pickle relish2 Tablespoon
 Finely chopped onion2 Tablespoon
 Chopped fresh parsley2 Tablespoon
 Chopped pimiento2 Ounce, drained
 Vinegar2 Tablespoon
 Prepared mustard1 Tablespoon
 Salt1 Teaspoon
 Pepper To Taste
 Commercial sour cream8 Ounce
 Chopped celery1 1⁄2 Cup (24 tbs)
 Hard-cooked eggs2 , chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1800 Calories from Fat 526

% Daily Value*

Total Fat 60 g91.7%

Saturated Fat 30.4 g151.9%

Trans Fat 0 g

Cholesterol 601.3 mg

Sodium 2936.6 mg122.4%

Total Carbohydrates 289 g96.4%

Dietary Fiber 36.8 g147.1%

Sugars 35.3 g

Protein 51 g101.8%

Vitamin A 144.4% Vitamin C 618.5%

Calcium 60.9% Iron 90.5%

*Based on a 2000 Calorie diet


Scrub potatoes.
Cook in boiling water to cover for 30 minutes or until tender.
Drain and cool.
Peel potatoes; cut into 1/2-inch cubes, and set aside.
Combine relish, onion, parsley, pimiento, vinegar, mustard, salt, and pepper in a large salad bowl, stirring well; fold in sour cream.
Add potatoes, celery, and eggs; toss gently.
Cover and refrigerate at least 1 hour.