We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 412
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 760 mg
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 412
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 11 mg
- Sodium
- 760 mg
Ingredients
Directions
- Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
- Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
- Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.
My Private Notes
Show:
Sandwich King
Episode:
BBQ Bonanza
