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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 24 servings The following items or measurements are not included below: 1 cup pepperoni 1/2 teaspoon celery salt |
||
| Calories 165 | ||
| Calories from Fat 68 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 463mg | 19% | |
| Potassium 339mg | 9% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 2.3g | ||
| Protein 5.0g | 9% | |
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Ingredients
- 4 lbs white potatoes, diced
- 1 cup celery, diced
- 1 cup dill pickles, diced (real dills)
- 1 cup pepperoni, diced
- 1 (6 ounce) can pitted black olives, drained and diced
- 1 cup medium cheddar, diced
- 1 cup swiss cheese, diced
- 1/2 cup parmesan cheese, grated
- 1 cup white onion, diced
- 1 cup red onion, diced
- 1 tablespoon garlic salt
- 1 tablespoon minced garlic
- 1/4 teaspoon white pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
- 1 cup mayonnaise
Directions
1
Peel and wash potatoes; cook in boiling water until just fork tender (do not over cook).2
Cool and dice approximately 1/2 x 1/2-inch; combine with all other diced items (onions, pickles, pepperoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.3
Refrigerate for at least a couple of hours, overnight is even better (this is important).4
Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving.
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- Course > Salads
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings > For Large Groups
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: breezee1984
On Mar 25, 2007
I made this for Sunday night dinner and the family LOVED it!!! The pepperoni makes a very nice zing to a favorite picnic dish..thanks!!!
From: Sharlene~W
On Oct 16, 2005
Interesting salad. I was happy with the result when I tasted the diced components mixed with the mayo the night before (and I liked the seasonings mixed with mayo), but when everything was put together I thought it was just too many different things going on. I served it at a birthday party for my 19 year old son and his friends and there weren't many who even tried it.
From: dale!
On Mar 20, 2002
Totally unreal salad. I think we can all decide for ourselves what we want to eat and shouldn't be making unpleasant comments about things we haven't even tried. As for the fat content- it has been admitted before that the panels are not always correct and you can always substitute low fat alternatives for cheese and mayonnaise. This is a great dish for a large gathering such as a BBQ.
From: Guava Girl
On Apr 4, 2004
I would never judge a recipe I had not tried. This is a wonderful potato salad which was enjoyed by twenty people at the pool party yesterday. Maybe next time I should put a health warning on it ... NOT! Thank you for this delightful potato salad recipe.
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