Recipe courtesy of Ronnie Schoepf
Potato Salad
Getting reviews...
- Level: Easy
- Total: 47 min
- Prep: 5 min
- Inactive: 2 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1254
- Total Fat
- 102 g
- Saturated Fat
- 17 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 9 g
- Sugar
- 18 g
- Protein
- 8 g
- Cholesterol
- 30 mg
- Sodium
- 1386 mg
- Level: Easy
- Total: 47 min
- Prep: 5 min
- Inactive: 2 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1254
- Total Fat
- 102 g
- Saturated Fat
- 17 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 9 g
- Sugar
- 18 g
- Protein
- 8 g
- Cholesterol
- 30 mg
- Sodium
- 1386 mg
Ingredients
Directions
- Boil potatoes with skin on until tender.
- While potatoes are cooking mix other ingredients together and set aside. Cool potatoes, dice and stir into the other ingredients. Refrigerate for 2 hours for flavors to combine.
