Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 160
  • Fat:
  • 8 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 58 mg
  • Sodium:
  • 299 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g

Pom-Pom Potato Salad

Home-team fans are sure to relish this tasty potato salad that scored high on compliments at our football supper. It's a great accompaniment for a sandwich and would be popular at a pregame tailgate party or other casual sports gathering, too. —Sister Judith LaBrozzi Canton, Ohio

SERVINGS

18

CATEGORY

Salads

PREP

15 min.

TOTAL

15 min.

INGREDIENTS

  • 3 pounds red potatoes, cooked and cubed
  • 1 cup sweet pickle or zucchini relish
  • 1/4 cup chopped celery
  • 3/4 teaspoon onion salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon pepper
  • 4 hard-cooked eggs
  • 1 cup (8 ounces) sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1 teaspoon prepared mustard
  • Additional hard-cooked eggs, cut into wedges

DIRECTIONS

In a large bowl, combine the first seven ingredients. Cut eggs in half and remove yolks. Chop the whites; add to potato mixture.
    In a small bowl, mash the yolks; stir in sour cream, mayonnaise, vinegar and mustard. Pour over potato mixture and gently toss to coat. Refrigerate until serving. Garnish with egg wedges. Yield: 18 servings.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008