Sunshine Salad Recipe

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Sunshine Salad
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Ingredients:

Directions:

  1. Place potatoes in a steamer basket over simmer water; cover, and steam just until tender when pierced with a small knife, 15-20 minutes (do not overcook).
  2. Remove to a large bowl; peel when cool enough to handle; cut into 1-inch cubes.
  3. In another bowl, whisk together oil, vinegar, water, salt, and black pepper; pour dressing over warm potatoes and stir gently to coat.
  4. Cover and place in refrigerator to marinate at least 6 hours or overnight.
  5. Stir and shake occasionally for even marinating.
  6. Pour off any excess marinade; add red and green pepper, celery, onion, eggs, and dill pickles; toss gently to combine.
  7. In a small bowl, stir the mayonnaise and mustard together; add to salad and toss to coat.
  8. Cover and refrigerate until ready to serve; serve garnished with red and green bell pepper rings.
  9. Store leftover potato salad covered in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 282.1 Kcal (1181 kJ)
Calories from fat 249.9 Kcal
% Daily Value*
Total Fat 27.77g 43%
Cholesterol 74.95mg 25%
Sodium 790.1mg 33%
Potassium 149.25mg 3%
Total Carbs 5.27g 2%
Sugars 2.95g 12%
Dietary Fiber 1.38g 6%
Protein 3.13g 6%
Vitamin C 33mg 55%
Vitamin A 0.8mg 25%
Iron 13.3mg 74%
Calcium 30mg 3%
Amount Per 100 g
Calories 194.29 Kcal (813 kJ)
Calories from fat 172.12 Kcal
% Daily Value*
Total Fat 19.12g 43%
Cholesterol 51.62mg 25%
Sodium 544.17mg 33%
Potassium 102.79mg 3%
Total Carbs 3.63g 2%
Sugars 2.03g 12%
Dietary Fiber 0.95g 6%
Protein 2.15g 6%
Vitamin C 22.7mg 55%
Vitamin A 0.5mg 25%
Iron 9.2mg 74%
Calcium 20.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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