Ingredients5 m servings 378 cals
- Open bun and spread each side with mayonnaise. Place lettuce leaves and tomato slices on bottom half of bun. Scoop potato salad onto tomato, and gently spread toward edges of bun. Cover with top of bun.
Per Serving: 378 calories; 23.5 g fat; 36 g carbohydrates; 7 g protein; 38 mg cholesterol; 637 mg sodium. Full nutrition
ReviewsRead all reviews 47
Delicious! I toasted the bread under a grill for just a minute first.
A tasty snack but not something I will crave always having potato salad in the house in order to have on hand. If I have leftover salad, it is a easy, fun option.
As a vegetarian, this has been a staple for me at picnics for years now. I am so glad to see that someone else has thought of this too. I've gotten wierd looks for eating potato salad sandwiches...
My mother and aunt used to eat these all the time and I do too.I look forward to having leftover potato salad! Being purists we love it just spread on white bread with butter and extra salt and...
Actually, this has been a quite popular sandwich at Japanese bakeries and cafes since I've been alive. However, the Japanese potato salad is made slightly differently: Small chunks of apple are...
I like doing this too. Don't see the need to add extra mayo, though, since potato salad typically has enough mayo as it is. Also: this is NOT a good alternative to peanut butter and jelly if you...
Don't laugh, but I make these everytime I have left over potato salad, which I did, so I ate one for my meatless Friday lunch. I sub mustard for the mayo, because I feel the salad has enough ma...
I'm pregnant & can't stand the thought of most meat so nearly everyday I try a different veggie sandwich for lunch. This was actually very good. I used a good wheat bread & added paprika
Loved these. The only change I made was to add a slice of aged Swiss cheese and a hard, crusty roll. Thank you, Jenny.