Crunchy Cucumber, Egg and Potato Salad

210 10 servings, 3/4 cup (175 mL) each
Recipe By
1
(0) 0 Reviews
Prep Time
30
min.
Total Time
3
hr.
30
min.
Servings

10 servings, 3/4 cup (175 mL) each

Here's a creamy potato salad made with hard-cooked eggs, dill and crunchy cucumbers. You may want to have the recipe printed out and ready to distribute.

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What You Need

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Make It

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  • Combine vegetables and eggs in large bowl.
  • Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
  • Refrigerate 3 hours or until chilled.

Substitute

Substitute 2 Tbsp. chopped fresh dill for the 1/2 tsp. dill weed.

Food Facts

Red-skinned or new potatoes are recommended for use in this salad because they cube neatly after boiling and absorb the dressing readily.

Servings

  • 10 servings, 3/4 cup (175 mL) each

Nutritional Information

Serving Size 10 servings, 3/4 cup (175 mL) each
AMOUNT PER SERVING
Calories 130
% Daily Value
Total fat 5g
Saturated fat 1g
Cholesterol 45mg
Sodium 160mg
Carbohydrate 18g
Dietary fibre 2g
Sugars 3g
Protein 3g
   
Vitamin A 2 %DV
Vitamin C 30 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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