Распечатать
E-mail
Add a photoПорций: 10
Ингредиенты
- 4 lb Boiling potatoes white- or possibly red-skinned peeled and cut into 1-inch pcs
- 1/2 c. Sweet pickle juice
- 1/2 c. Diced red onion
- 1 c. Mayonnaise (can be light)
- 1 c. Lowfat sour cream (can be light)
- 3 Tbsp. Horseradish mustard
- 1 tsp Salt
- 1 tsp Freshly grnd black pepper
- 1 c. Diced sweet pickles
- 1/4 c. Minced chives
- 6 x Hard-cooked Large eggs, shelled and cut into 1-inch pcs
- Â Â Paprika for garnishing salad
Инструкции
- 1. In a large saucepan cover the potato pcs with cool salted water and set over medium heat. Bring to a boil, then lower the heat slightly and cook uncovered, stirring a few times, till the potatoes are just tender, about 12 min. Drain and transfer to a large bowl. Pour the pickle juice over the warm potatoes, stir gently and cold to room temperature.
- 2. Place the diced red onion in a small bowl and cover with ice water. Let sit 20 min to reduce the acidity. Drain and squeeze out the excess moisture with a paper towel. Add in to the potatoes.
- 3. In a medium bowl stir together the mayonnaise, lowfat sour cream, horseradish mustard, salt, pepper, pickles and chives. Pour this mix over the potatoes and toss gently. Add in the Large eggs and toss again. Spoon into a serving container. The salad can be prepared up to 1 day ahead. Chill, covered.
- 4. Sprinkle salad with paprika at serving time.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 10 servings | |
| Calories 343 | |
| Calories from Fat 206 | 60% |
| Total Fat 23.38g | 29% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 393mg | 16% |
| Potassium 827mg | 24% |
| Total Carbs 31.33g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.17g | 3% |
| Protein 3.83g | 6% |
