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    You are in: Home / Recipes / Festive Potato Salad Recipe
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    Festive Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Deb Wolf's Note:

    I whipped up this salad with what I had on hand. The flavor is very fresh. If you have a pressure cooker, the potatoes cook in 5 minutes! Try to use some red or yellow sweet peppers in this, their sweetness is an important flavor component.

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    Units: US | Metric


    1. 1
      Put potatoes and water in pressure cooker*. Cover, bring to pressure and cook 5 minutes.
    2. 2
      Release pressure, drain and spread in single layer on jellyroll pan. Sprinkle with cider vinegar. Allow to cool while you make the dressing.
    3. 3
      Cut eggs in half. Chop whites and set aside.
    4. 4
      Put yolks in a large bowl and mash with a fork.
    5. 5
      Add mayo, milk, pickle relish, pickle juice, mustard, celery salt, salt, pepper and mix well.
    6. 6
      Stir in red, yellow and green peppers and chopped scallions.
    7. 7
      Gently stir in potatoes and egg whites until well coated. Sprinkle with seasoned salt.
    8. 8
      Chill for at least 2 hours. Keep cold.
    9. 9
      * Note: if you don't have a pressure cooker, put potatoes in cooking pot, cover with cold water, bring to a boil and cook just until you can easily insert a knife.

    Ratings & Reviews:


    Nutritional Facts for Festive Potato Salad

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 235.9
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 1.1 g
    Cholesterol 95.4 mg
    Sodium 467.3 mg
    Total Carbohydrate 44.3 g
    Dietary Fiber 5.6 g
    Sugars 2.5 g
    Protein 8.2 g

    The following items or measurements are not included:

    low-fat mayonnaise

    pickle juice

    celery salt

    yellow sweet peppers

    seasoning salt

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