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Description
Rachael Ray Magazine
Ingredients
US|METRIC
6 SERVINGS
- salt
- 2 lb. boiling potatoes
- 3 Tbsp. white wine vinegar
- 1 celery (finely chopped)
- 1/2 red onion (small, finely chopped)
- 1/4 cup sweet pickle relish
- 1/3 cup flat leaf parsley (finely chopped)
- 3/4 cup mayo
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Directions
- Bring a large pot of water to a boil. Add the potatoes and cook until fork tender, about 20 minutes; drain. Let sit until cool enough to handle, then peel and cut into ½” pieces
- Transfer the potatoes to a large bowl. Sprinkle with vinegar and stir gently with a rubber spatula to combine. Stir in the celery, onion, relish and most of the parsley. Fold in the mayo and season with salt and pepper.
- Transfer the salad to a serving bowl and sprinkle with remaining parsley.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol10mg3% |
Sodium440mg18% |
Potassium590mg17% |
Protein4g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber4g16% |
Sugars7g |
Vitamin A10% |
Vitamin C30% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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