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I developed this recipe while working at a restaurant. We wanted a salad that would complement a barbecue sandwich and use up day-old baked potatoes. It keeps well and seems to taste even better after being refrigerated. —Patricia Maul Battlesville, Oklahoma
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 259 calories, 19 g fat (4 g saturated fat), 17 mg cholesterol, 275 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Pat's Potato Salad in Taste of Home April/May 1993, p39
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