Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¾ lbs. Hy-Vee russet potatoes, peeled and cut into 1/2-inch cubes | ||
| Hy-Vee salt, optional | ||
| 3 Hy-Vee large eggs, hard-boiled, peeled and chopped | ||
| ½ c. finely chopped yellow onion | ||
| ½ c. finely chopped celery | ||
| ½ c. finely chopped Hy-Vee dill pickles | ||
| ¾ c. light mayonnaise | ||
| 1 tsp. Hy-Vee yellow mustard | ||
| 1 tsp. dill pickle juice (from the pickle jar) | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper |
Directions
- Place potatoes in a large pot and fill with cold water. Add salt, if desired. Bring to a boil. Simmer for 10 minutes or until potatoes are fork-tender. Drain well. Transfer to a large bowl and let cool 10 minutes. Stir in eggs, onion, celery and pickles.
- Stir together salad dressing, mustard, pickle juice, salt and pepper. Fold into potato mixture.
- Cover and refrigerate at least 8 hours.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 70mg
- Sodium: 300mg
- Total Carbohydrates: 17g
- Protein: 4g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Comfort Foods Cookbook.