Author: Epicurus.com Kitchens
- 10 baking potatoes
- 1 Cup mayonnaise
- 1/2 Cup vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 small carrots; peeled, grated
- Steam potatoes 20 to 25 minutes. When cool enough to handle, peel and dice into 1/2-inch pieces. Cool.
- Combine mayonnaise, vinegar, sugar, salt and carrots. Mix well and fold into potatoes until well incorporated. Chill 1 hour.
Each serving: 191 calories; 415 mg sodium; 6 mg cholesterol; 8 grams fat; 29 grams carbohydrates; 3 grams protein; 0.64 gram fiber.
This recipe yields 10 servings.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/canters-potato-salad/4831/
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