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EatingWell
Creamy Potato Salad
Tossing potatoes with a little good vinegar while they are still warm infuses them with flavor. Capers, gherkins and a touch of anchovy give this old-fashioned salad a piquant finish, while red bell pepper and celery give it an appealing crunch.
Patsy Jamieson

Ingredients
Directions
Tips
Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 2 days.
Tips
Tip: To Make Hard-Cooked Eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the barest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll egg between your palms to loosen shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell.
Nutrition Facts
Serving Size:
1/2 cup Per Serving:
115 calories; protein 3.6g; carbohydrates 15.2g; dietary fiber 1.3g; sugars 2.1g; fat 4.4g; saturated fat 0.8g; cholesterol 35.5mg; vitamin a iu 1134.4IU; vitamin c 42.2mg; folate 14.1mcg; calcium 32.1mg; iron 0.8mg; magnesium 7mg; potassium 98.8mg; sodium 332.1mg.
Exchanges:
1 starch, 1 fat
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