toodle.
Websites
Competitions Time
Competitions Whale
Directive Watch
FlyPigeonFly
Sheffield Gigs
Strike Calendar
Toodle
Other Projects
Amazingly Fresh Deals
Recipe Search
Maps
Historic Pubs
Places
Open Source Projects
Potato Salad
An American-style potato salad with a tangy dressing, perfect with meatloaf or cold meats.
Vegetarian
Side Dish
Potato Salad
Cold Salad
Estimated Nutrition
Calories
210.6
kcal / serving
842.2 kcal total
Carbs
26.4
g
per serving
105.4 g total
Fat
9.6
g
per serving
38.5 g total
Protein
5
g
per serving
19.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
1
pinch
Sugar
CondimentsSauces
10
ml
American Mustard
2.5
ml
Vinegar
5
ml
Dill Pickle Juice
Or gherkin liquid
30
ml
Mayonnaise
To taste
Dairy
10
ml
Milk
1
piece
Egg
Hard-boiled
Vegetables
4
pieces
Red Potatoes
Medium-sized, cut into eight pieces
1
piece
Dill Pickle
Chopped
Method
1
Cut potatoes into eight pieces and boil in salted water until tender.
2
Drain potatoes and let them cool slightly.
3
Mix milk, mustard, vinegar, pickle juice, and sugar in a small bowl.
4
Coat the cooled potatoes with the prepared dressing.
5
Stir in mayonnaise, chopped pickle, and egg if desired.
6
Chill in the fridge for two hours before serving.