Potato Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10-12 servings
- salt to taste
- pepper to taste
- 1/2 cup black olives
- Carbohydrate 35 g(12%)
- Cholesterol 76 mg(25%)
- Fat 6 g(10%)
- Fiber 5 g(19%)
- Protein 7 g(13%)
- Saturated Fat 1 g(6%)
- Sodium 534 mg(22%)
- Calories 220
Preparation Cut the potatoes and eggs into small chunks about a 1/2 inch square. Put them in a bowl with the mayonnaise, curry powder, salt, pepper, olives, and reserved brine and mix until well combined. If you find that the ingredients aren't wet enough, you can add more mayonnaise — everything should hold together nicely. Let stand overnight to give the ingredients a chance to marinate. Taste the next day for seasoning. If necessary, add more curry powder, salt, or pepper. Reprinted with permission from Brini Maxwell's Guide to Gracious Living by Brini Maxwell. © 2005 Stewart, Tabori, & Chang
Preparation Cut the potatoes and eggs into small chunks about a 1/2 inch square. Put them in a bowl with the mayonnaise, curry powder, salt, pepper, olives, and reserved brine and mix until well combined. If you find that the ingredients aren't wet enough, you can add more mayonnaise — everything should hold together nicely. Let stand overnight to give the ingredients a chance to marinate. Taste the next day for seasoning. If necessary, add more curry powder, salt, or pepper. Reprinted with permission from Brini Maxwell's Guide to Gracious Living by Brini Maxwell. © 2005 Stewart, Tabori, & Chang
