President (Lillian) Carter Mustard Potato Salad 2
Created by dienia b on October 3, 2023
- Servings: 10
- Prep Time: 2h
- Cook Time: 30m
- Recipe #41696
Ingredients
- 3 pounds russet potatoes, unpeeled, (8)
- 4 eggs, hardboiled
- 6 stalks celery, chopped
- 3 dill pickles, large, diced
- 1 cup green bell pepper, diced (2)
- 1 cup onions, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dressing
- 3/4 cup mayonnaise, (eyeballed)
- 1/4 cup prepared yellow mustard
- 1/4 cup vinegar
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
How to Make
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Step 1: Cook unpeeled potatoes in heavily salted boiling water.
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Step 2: Drain.
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Step 3: When done, break open with forks to allow steam to escape
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Step 4: Put back in pan on warm burner and allow to cool.
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Step 5: Peel and dice.
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Step 6: Add rest of ingredients and toss.
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Step 7: Mix dressing together.
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Step 8: Add and toss to potatoes
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Step 9: They said to just add enough mayonnaise to moisten.
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Step 10: Season to taste.
Nutritional Facts
- Serving Size: 1 (339.1 g)
- Calories 324.9
- Total Fat - 15.8 g
- Saturated Fat - 4 g
- Cholesterol - 366.1 mg
- Sodium - 633.9 mg
- Total Carbohydrate - 30.5 g
- Dietary Fiber - 4.6 g
- Sugars - 4.7 g
- Protein - 15.5 g
- Calcium - 90 mg
- Iron - 2.9 mg
- Vitamin C - 27.4 mg
- Thiamin - 0.2 mg