Zutaten für New Potato Salad For A Crowd
- Red Potatoes
- Hard Boiled Egg
- 1 medium red onion, finely chopped
- Dill Pickle
- 1 tablespoon celery seed
- 1 cup sour cream
- 1 cup mayonnaise
- Salt & Pepper
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Zubereitung von New Potato Salad For A Crowd
- Peel and cube 3 lbs Yukon Gold potatoes. Place in a large pot and cover with salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- While potatoes are boiling, place 1 dozen large eggs in a separate saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Immediately transfer eggs to an ice bath to stop cooking.
- Once potatoes and eggs are cooked, drain and let cool completely.
- Peel and chop the cooled eggs.
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, 1 medium red onion (finely chopped), 1 cup dill pickle relish, 1 tablespoon celery seed, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1 cup sour cream and 1 cup mayonnaise. Gently stir to combine, being careful not to mash the potatoes.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld and the salad to chill completely before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
32g
Fat
34g
Carbs
17g
