Directions:
- Place potatoes in large saucepan and add water, covering by 1 inch. Bring to boil over medium heat; add 1 Tbs. salt, reduce heat to medium and simmer, stirring once or twice until potatoes are tender, about 8 minutes.
- Drain potatoes and transfer to a large bowl. Add vinegar and using a rubber spatula toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.
- Meanwhile, in a small bowl, stir together celery, onion, relish, mayo, mustard powder, celery seed, parsley, pepper and 1/2 tsp. salt. Gently fold dressing and eggs into potatoes.
- Cover with plastic wrap and refrigerate until chilled, about one hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.42 Kcal (1526 kJ) | ||
| Calories from fat | 145.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 25% | |
|---|---|---|---|
| Cholesterol | 69.19mg | 23% | |
| Sodium | 1380.18mg | 58% | |
| Potassium | 1149.34mg | 24% | |
| Total Carbs | 49.77g | 17% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 7.82g | 16% | |
| Vitamin C | 50.1mg | 83% | |
| Iron | 2.4mg | 13% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 177.01 Kcal (741 kJ) | ||
| Calories from fat | 70.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 25% | |
|---|---|---|---|
| Cholesterol | 33.61mg | 23% | |
| Sodium | 670.41mg | 58% | |
| Potassium | 558.28mg | 24% | |
| Total Carbs | 24.18g | 17% | |
| Sugars | 2.17g | 18% | |
| Dietary Fiber | 1.85g | 15% | |
| Protein | 3.8g | 16% | |
| Vitamin C | 24.3mg | 83% | |
| Iron | 1.2mg | 13% | |
| Calcium | 27mg | 6% | |
* 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.
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