Confetti Potato Salad
Recipe: #18785
May 03, 2015
Categories: Salads, Potato Salad, Australian, Easter, Picnic Potluck, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Such a pretty and yet so easy and great tasting potato salad my whole family loves. Even a little seeded and diced chilli can be added and pine nuts can be used in place of sesame seeds if you prefer. I use different colour capsicums for colour but you can use just one colour, and it still tastes great!!! I add the cheese and sesame at the last minute if not serving immediately, I find the cheese goes a bit gluggy and seeds a little soft but this up to the individual."
Original is 5-6 servings
Ingredients
Nutritional
- Serving Size: 1 (322.1 g)
- Calories 374.8
- Total Fat - 12.8 g
- Saturated Fat - 4.4 g
- Cholesterol - 20.5 mg
- Sodium - 621.9 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 9.2 g
- Sugars - 6.1 g
- Protein - 12.7 g
- Calcium - 228.6 mg
- Iron - 2.6 mg
- Vitamin C - 25.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook potatoes in boiling water until tender (do not overcook), drain and cool.
Step 2
When cool combine potatoes with carrots, celery, spring onions, capsicum and corn.
Step 3
Mix together mayonnaise, cheddar cheese, sour cream, corn relish and parsley.
Step 4
Toss the vegetables with mayonnaise mixture until well coated, sprinkle with toasted sesame seeds and serve.
Tips
No special items needed.
0 Reviews
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