Crunchy Cucumber, Egg and Potato Salad
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3 Hr 30 Min
Prep : 30 Min Cook: 3 Hr
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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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 lb. (900 g) red potatoes (about 6), cooked, cubed
2
1 cup chopped cucumbers
3
1 small red onion, chopped
4
2 hard-cooked eggs, chopped
5
3/4 cup Miracle Whip Original Spread
6
1/2 tsp. dill weed
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How do I make it ?
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Step 1
Combine vegetables and eggs in large bowl. Step 2
Mix remaining ingredients until blended. Add to potato mixture; mix lightly. Step 3
Refrigerate 3 hours or until chilled. Kraft Kitchen Tips!
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.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Total fat 5 g
8 %
Saturated fat 1 g
5 %
Cholesterol 45 mg
Sodium 160 mg
7 %
Total carbohydrate 18 g
6 %
Dietary fibre 2 g
8 %
Sugars 3 g
Protein 3 g
Vitamin A
2 %
Vitamin C
30 %
Calcium
2 %
Iron
6 %
Servings
10 servings, 3/4 cup (175 mL) each
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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