Potato Carrot Salad
Recipe: #4955
March 20, 2012
Categories: Salads, Potato Salad, Side Dishes, Carrot, Potatoes, South American, Southern, Southwest, Brunch, Fathers Day, Game/Sports Day, July 4th Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, Kosher, No Eggs, Vegetarian, more
"A great potato salad for picnics with no eggs"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (266.6 g)
- Calories 229
- Total Fat - 7.3 g
- Saturated Fat - 1.8 g
- Cholesterol - 11.5 mg
- Sodium - 504.4 mg
- Total Carbohydrate - 36.8 g
- Dietary Fiber - 5.9 g
- Sugars - 5.3 g
- Protein - 6.1 g
- Calcium - 140.5 mg
- Iron - 3 mg
- Vitamin C - 58.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl mix together potatoes, spring onions, red onion, parsley and cheese. Add pepper and taste, only add a little salt if required, the cheese adds salt. Add mayonnaise and mix thoroughly.
Step 2
Spoon into serving dish; sprinkle with cayenne and garnish with parsley sprigs. Refrigerate for at least an hour.
Tips
No special items needed.