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Lela's Fourth of July Potato Salad

Lela's Fourth of July Potato Salad Recipe

  • 10 pounds potatoes, peeled
  • 2 (6 ounce) cans black olives, diced
  • 2 (6 ounce) jars green olives, diced
  • 1 cup dill pickle chips, diced
  • 1 cup sweet onion (such as Vidalia®), finely chopped
  • 16 hard-cooked eggs, chopped
  • 1/4 cup prepared yellow mustard
  • 7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
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Nutritional information
Nutrition Facts
Serving Size 1/30 of a recipe
Amount Per Serving
Calories 356
Total Fat 22.5g
Saturated Fat 1.2g
Cholesterol 113mg
Sodium 839mg
Total Carbohydrate 28.4g
Dietary Fiber 4g
Sugars 1.8g
Protein 6.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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