Rating: 4.5 stars 4.6
77 Ratings
  • 5 star values: 55
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I developed this recipe while working at a restaurant. We wanted a salad that would complement a barbecue sandwich and use up day-old baked potatoes. It keeps well and seems to taste even better after being refrigerated. --Patricia Maul Battlesville, Oklahoma

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine potatoes, onion and parsley. In a small bowl, combine remaining ingredients. Pour over potatoes and mix well. Refrigerate at least 1 hour before serving. Salad can be prepared a day ahead.

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Nutrition Facts

415 calories; protein 5.4g; carbohydrates 41.1g; fat 26.6g; cholesterol 18.9mg; sodium 344.5mg. Full Nutrition
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