Olivier Potato Salad
Prep: 25 minutes plus chilling
Cook: 15 minutes • Serves: 12
3 pounds Market 32 baby white potatoes, cut into 3/4-inch chunks
1 teaspoon PICS salt
1 cup PICS mayonnaise
3 tablespoons PICS ketchup
1/2 teaspoon PICS ground black pepper
3 green onions, chopped (about 1/4 cup)
3 slices (1/4-inch-thick) Market 32 deli ham, cut into 1/4-inch pieces (5 ounces)
1 large carrot, shredded (about 3/4 cup)
1 cup PICS frozen peas, thawed
1/2 cup PICS dill pickle relish
4 refrigerated peeled hard-cooked PICS eggs, chopped
1 teaspoon PICS salt
1 cup PICS mayonnaise
3 tablespoons PICS ketchup
1/2 teaspoon PICS ground black pepper
3 green onions, chopped (about 1/4 cup)
3 slices (1/4-inch-thick) Market 32 deli ham, cut into 1/4-inch pieces (5 ounces)
1 large carrot, shredded (about 3/4 cup)
1 cup PICS frozen peas, thawed
1/2 cup PICS dill pickle relish
4 refrigerated peeled hard-cooked PICS eggs, chopped
1. In large saucepot, place potatoes, salt and enough water to cover by 1 inch; heat to boiling over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until potatoes are fork-tender. Drain potatoes well.
2. In large serving bowl, stir together mayonnaise, ketchup and pepper. Fold in onions, ham, carrot, peas, relish, potatoes and eggs until well coated. Cover and refrigerate at least 4 hours or overnight. Makes about 9 cups.
Approximate nutritional values per serving:
282 Calories, 16g Fat (3g Saturated), 76mg Cholesterol,
487mg Sodium, 26g Carbohydrates, 3g Fiber, 8g Protein