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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large cooking pot or a saucepan, add unpeeled potatoes and cover with water. | 2. Bring to boil, reduce heat and cook for about 15 minutes or until potatoes are just fork tender; DO NOT OVERCOOK. | 3. Drain and immediately pour cold water over potatoes. | 4. Drain after sitting for about 2 minutes. | 5. Peel the skins off and discard. | 6. When potatoes are cool enough to the touch, cut potatoes into 1/2 inch cubes and place in a large mixing bowl. | 7. Prepare the vegetables as noted and add to the cubed potatoes. | 8. Add mayonnaise, sour cream, salt and pepper. | 9. Mix gently with a large spoon until mixture is blended and well coated. | 10. Adjust seasonings to taste. | 11. The potato salad should be quite moist, NOT DRY. | 12. Add additional sour cream if necessary. | 13. Transfer potato salad to a bowl. | 14. Sprinkle with Hungarian paprika and refrigerate for about 1 hour to chill. | 15. Refrigerate any unused portion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	6			-	-	-	-
green onion	4		chopped	-	-	-	-
radish	8		diced	11.52	2.448	0.4896	0.07200000000000001
carrot	2		peeled diced	50.02	11.6876	1.1346	0.2928
celery rib	2		diced	-	-	-	-
mayonnaise	3/4	cup		628.14	0.0	0.6438	69.6
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
hungarian paprika	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.