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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water. | 2. Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture. | 3. Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	10	pounds	peeled	3492.6654	793.334	92.9865	4.0823
black olive	2	cans	diced	-	-	-	-
green olive	2	jars	diced	-	-	-	-
dill pickle chip	1	cup	diced	-	-	-	-
egg	16		hard-cooked chopped	1144.0	5.76	100.48	76.08
yellow mustard	1/4	cup	prepared	37.35	3.6292	2.3282	2.0792

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