Piedmont Potato Salad

Pork
Piedmont Potato Salad
0
10
290
40

Description

Make the night before to allow the flavors to marry. Serve with Carolina-Style Pulled Pork Shoulder or Hot and Spicy Spareribs.

Ingredients

  • 3 pounds red potato (cleaned)
  • salt
  • pepper
  • 6 eggs (hard-cooked, peeled and chopped)
  • 1 cup celery (diced)
  • 1 cup sweet pickle (chopped)
  • 1/2 cup sweet pickle juice
  • 1 onions (chopped)
  • 2 cups mayonnaise
  • 1/4 cup prepared mustard

Directions

  1. 1Cook potatoes in boiling water until tender; drain and cool, dice into large mixing bowl and season with salt and pepper. Add chopped eggs, celery, sweet pickles, sweet pickle juice, onion, mayonnaise and mustard. Stir together to combine well, cover and refrigerate overnight.
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NutritionView more

290Calories
Sodium21%DV510mg
Fat25%DV16g
Protein14%DV7g
Carbs11%DV32g
Fiber12%DV3g

PER SERVING *

Calories290Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat2.5g13%
Trans Fat
Cholesterol115mg38%
Sodium510mg21%
Potassium620mg18%
Protein7g14%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber3g12%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.