Photo: Anna Pelzer
Lela's Fourth of July Potato Salad
8 ingredients
30 min + 1 hr
30 servings
openrecipes
"This is my mother's potato salad recipe. Every 4th of July she would make this potato salad for around 30 to 40 people. The recipe calls for ten pounds of potatoes. The sweet onions, dill pickles, and green and black olives give the recipe a wonderful flavor. Now it is always a must-do on the 4th of July. See footnotes for smaller version."
Estimated Nutrition (whole recipe, rough)
418
Calories
12g
Protein
20g
Fat
49g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Canola | 1 tbsp (14g) | 124 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 pounds potatoes, peeled
- 2 (6 ounce) cans black olives, diced
- 2 (6 ounce) jars green olives, diced
- 1 cup dill pickle chips, diced
- 1 cup sweet onion (such as Vidalia®), finely chopped
- 16 hard-cooked eggs, chopped
- 1/4 cup prepared yellow mustard
- 7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
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Recipe sourced from
openrecipes