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Crunchy Cucumber, Egg & Potato Salad
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Crunchy Cucumber, Egg & Potato Salad

3 Hours 30 Minutes
30 Min Prep
3 Hr 30 Min Cook
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.
What You Need
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10 servings
Original recipe yields 10 servings
2 lb. red potatoes (about 6), cooked, cubed
1 cup chopped cucumber s
1 small red onion, chopped
2 hard-cooked egg s, chopped
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. dill weed
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Let's Make It
1
Combine vegetables and eggs in large bowl.
2
Mix remaining ingredients. Add to potato mixture; mix lightly.
3
Refrigerate several hours or until chilled.
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
120
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 35mg
2%
Total Carbohydrates 16g
6%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 4g
8%
Vitamin A
4%
Vitamin C
8%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings, 3/4 cup 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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