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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (280g) Recipe makes 40 servings |
||
| Calories 327 | ||
| Calories from Fat 90 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 69mg | 23% | |
| Sodium 556mg | 23% | |
| Potassium 951mg | 27% | |
| Total Carbohydrate 54.3g | 18% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 13.7g | ||
| Protein 6.9g | 13% | |
Pennsylvania Dutch Potato Salad
Recipe #369375 |
20 min |
20 min prep |
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SERVES 40 , 40 6 ounce servings
Ingredients
- 40 baked potatoes, peeled
- 1/2 stalk celery, chopped
- 1 large onion, diced
- 12 hard-boiled eggs, diced
- 33 ounces mayonnaise
- 10 ounces mustard
- 2 cups sugar
- 1 cup apple cider vinegar
- 1/4 cup parsley
- 1 ounce salt
- 1 ounce celery seed
Directions
1
Mix all ingredients together. Must be chilled over night so potato's can soak up the flavor.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables > Potatoes
- Cuisine > North American > United States > Northeastern > Pennsylvania Dutch
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Number of Servings > For Large Groups
- Occasion > Seasonal
- Occasion > Brunch
- Occasion > To Go...
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