Potatoless Salad

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sal 24

"All the flavors of your favorite potato salad (plus some!) but without all the hassle of preparing the spuds!"
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Ingredients

1 h 30 m servings 331 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1256 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. In a large bowl, break up crackers with a spoon. Add onions, celery, sweet pickles, dill pickles, green olives, black olives and green onions and stir all together. If desired, stir in a small amount of the salad dressing of your choice. Serve chilled.

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