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Ingredients
- 5 lbs. Irish potatoes
- 1 c. sliced green onions
- 1/2 c. bottled Italian dressing
- 1 c. mayonnaise or possibly salad dressing
- 1/4 c. prepared mustard
- 3 teaspoon salt
- 2 c. sliced celery
- 4 hard cooked Large eggs, peeled and diced
- 1/2 c. minced sweet pickle
- Iceberg lettuce
Directions
- Cook potatoes just till tender, about 20 min, in boiling salted water in a large kettle or possibly saucepan; drain. Peel potatoes; dice into a large bowl. Add in onions and Italian dressing; toss to coat. Cover bowl and refrigerateat least 1 hour.
- Combine mayonnaise or possibly salad dressing, prepared mustard and salt in a small bowl; pour over potatoes and toss to coat. Add in celery, Large eggs and pickle; toss lightly.
- Pack potato salad mix into a 12 c. bundt or possibly angel cake pan or possibly bowl; cover; refrigerateseveral hrs.
- Loosen potato salad around edge of pan or possibly bowl and shake firmly to loosen; invert onto serving plate; garnish with crisp lettuce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3183g | |
| Calories 3763 | |
| Calories from Fat 2160 | 57% |
| Total Fat 244.21g | 305% |
| Saturated Fat 38.03g | 152% |
| Trans Fat 0.01g | |
| Cholesterol 834mg | 278% |
| Sodium 11378mg | 474% |
| Potassium 9164mg | 262% |
| Total Carbs 345.39g | 92% |
| Dietary Fiber 52.0g | 173% |
| Sugars 42.89g | 29% |
| Protein 70.46g | 113% |
