Ingredients
- 1 pound red potatoes, sliced
- 4 hard-boiled eggs, chopped
- ½ cup chopped fresh parsley
- ½ cup chopped celery
- ½ cup chopped green onions
- ½ cup chopped dill pickles
- ¼ cup pickle juice (from jar)
- 5 tablespoons light mayonnaise
- 1 teaspoon mustard
- ½ teaspoon garlic salt
- Salt, to taste
- Black pepper, to taste
- 1 (8 ounce) bag Mann’s Stringless Sugar Snap Peas, chopped
The Method
The Method
The Method
Place sliced red potatoes into a large pot and fill with water to cover. Over high-heat, bring the water to a boil and cook potatoes until tender, about 10-15 minutes. Drain in a colander and rinse under cold water. Set aside.
In a large bowl combine the eggs, parsley, celery, green onion, dill pickles, pickle juice, light mayonnaise, mustard, garlic salt, salt and pepper. Stir well. Add cubed potatoes to bowl and chopped sugar snap peas. Gently toss to combine all the ingredients. Refrigerated until ready to eat.
Nutrition Facts
Serving Size 226g | Servings: 5
Amount Per Serving
Calories 190 | Total Fat 8g (sat 1.5g Trans 0g) | Cholesterol 150mg | Sodium 440mg | Total Carbohydrate 22g | Dietary Fiber 3g | Sugars 5g (Includes 0g Added Sugars) | Protein 8g | Vitamin D 6% | Calcium 6% | Iron 15% | Potassium 15%
