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Old-Fashioned Potato Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.95

$0.95 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,4th of july,summer,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:75%

Spoonacular Score: 75%

 

If you have around around 45 minutes to spend in the kitchen, Old-Fashioned Potato Salad might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe to try. This recipe makes 4 servings with 453 calories, 12g of protein, and 1g of fat each. For 95 cents per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Not a lot of people really liked this side dish. It is brought to you by Foodista. Head to the store and pick up russet potatoes, kosher salt, green onions, and a few other things to make it today. 1 person found this recipe to be yummy and satisfying. It is perfect for The Fourth Of July. With a spoonacular score of 76%, this dish is solid. Similar recipes are Old-Fashioned Potato Salad, Old-Fashioned Potato Salad, and Old Fashioned Potato Salad.

Ingredients

Servings:
6 large
6 large russet potatoes
russet potatoes
2 Tbsps
2 Tbsps kosher salt
kosher salt
3
3  green onions
green onions
2 Tbsps
2 Tbsps sweet pickle relish
sweet pickle relish
2 stalks
2 stalks celery
celery
6 large russet potatoes
6 large
russet potatoes
2 Tbsps kosher salt
2 Tbsps
kosher salt
3  green onions
3
green onions
2 Tbsps sweet pickle relish
2 Tbsps
sweet pickle relish
2 stalks celery
2 stalks
celery

Equipment

plastic wrap
plastic wrap
mixing bowl
mixing bowl
pot
pot
plastic wrap
plastic wrap
mixing bowl
mixing bowl
pot
pot


Instructions

Place unpeeled potatoes in a large stockpot and cover with water by 2-inches. Bring to a boil over high heat, stir in 2 tbsp kosher salt, reduce heat to medium (keep water at a low boil) and cook until you can easily pierce potatoes with a fork, about 20 minutes. Larger potatoes may take longer. Remove from water and set aside to cool. Meanwhile, chop onions, sweet pickles and celery into small pieces all about the same size. Transfer to a large mixing bowl. In a small bowl, combine the mayonnaise, mustard, salt, pepper, and enough pickle juice to thin it out a bit. Taste and adjust seasonings until you get a flavor balance you like. When potatoes are cool enough to handle, but still warm, peel and cut into bite-sized cubes. Add potatoes to bowl with onions, pickles, and celery. Sprinkle liberally with salt and pepper and toss until all ingredients are evenly distributed. Pour half of mayonnaise mixture over the top and toss until coated. Add remaining mayonnaise as desired to get the amount of sauce you like. My husband likes his potato salad quite dry, and others like it with lots of sauce. Add enough to suit your familys taste. Toss until everything is evenly coated. Cover with plastic wrap and chill in refrigerator until ready to serve, at least 2 hours if possible. Flavors need time to meld and salad should be served cold.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.95
Ingredient
6 larges russet potatoes
2 tablespoons kosher salt
3 green onions
2 tablespoons sweet pickle relish
2 stalks celery
Price
$2.95
$0.04
$0.24
$0.26
$0.30
$3.79

Tips

Cooking Tips

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
453 Calories
12g Protein
0.53g Total Fat
103g Carbs
33% Health Score
Limit These
Calories
453
23%

Fat
0.53g
1%

  Saturated Fat
0.16g
1%

Carbohydrates
103g
35%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
3594mg
156%

Get Enough Of These
Protein
12g
24%

Vitamin B6
1mg
97%

Potassium
2387mg
68%

Manganese
0.91mg
46%

Vitamin C
33mg
41%

Vitamin K
40µg
39%

Magnesium
131mg
33%

Phosphorus
313mg
31%

Fiber
7g
31%

Vitamin B1
0.46mg
31%

Copper
0.59mg
30%

Vitamin B3
5mg
29%

Iron
5mg
28%

Folate
90µg
23%

Vitamin B5
1mg
17%

Vitamin B2
0.2mg
12%

Zinc
1mg
11%

Calcium
88mg
9%

Vitamin A
276IU
6%

Selenium
2µg
3%

Vitamin E
0.2mg
1%

covered percent of daily need

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