Directions:
- Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or up to 1 hour, until you are ready to use.
- Peel potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool to room temperature, about 30 minutes.
- Meanwhile, finely chop onion, rinse with cold water, and pat dry. Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise, onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and chop eggs.
- Gently toss cooled potatoes with dressing. Gently mix in eggs. Serve immediately.
- Note: This salad is at its best right after it's made, but it may be kept, covered and chilled, for up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2144.76 Kcal (8980 kJ) | ||
| Calories from fat | 886.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 98.48g | 152% | |
|---|---|---|---|
| Cholesterol | 537.24mg | 179% | |
| Sodium | 8656.3mg | 361% | |
| Potassium | 5756.57mg | 122% | |
| Total Carbs | 252.31g | 84% | |
| Sugars | 20.2g | 81% | |
| Dietary Fiber | 31.89g | 128% | |
| Protein | 60.53g | 121% | |
| Vitamin C | 117.3mg | 196% | |
| Iron | 19.5mg | 109% | |
| Calcium | 1141.2mg | 114% | |
| Amount Per 100 g | |||
| Calories | 146.69 Kcal (614 kJ) | ||
| Calories from fat | 60.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 152% | |
|---|---|---|---|
| Cholesterol | 36.75mg | 179% | |
| Sodium | 592.06mg | 361% | |
| Potassium | 393.73mg | 122% | |
| Total Carbs | 17.26g | 84% | |
| Sugars | 1.38g | 81% | |
| Dietary Fiber | 2.18g | 128% | |
| Protein | 4.14g | 121% | |
| Vitamin C | 8mg | 196% | |
| Iron | 1.3mg | 109% | |
| Calcium | 78.1mg | 114% | |
* 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.
Try this similar recipes
-
Amanda's Easy Egg Salad
Eggs, Stalk celery, diced, Green onions, finely chopped and 5 more.. -
Creole Potato Salad
Russet potatoes, peeled and cut into 3/4 inch cubes, Salt and 9 more.. -
Classic Tuna Salad
White tuna packed in water, Lemon , juice of, Salt and 8 more.. -
Exceptional Potato Salad
Cubed cooked potatoes, Salt, Sugar, Celery seed and 9 more.. -
Mom's Potato Salad
Yukon gold potatoes, cut into 1/2-inch dice, Cider vinegar and 8 more.. -
Chunky Chicken Salad Wraps - Ww
Chopped cooked chicken, Diced cucumber, Minced celery and 7 more.. -
Blue Ribbon Tuna Casserole
Cooked egg noodles, Onion, chopped, Stalks celery, diced and 9 more.. -
Tuna Casserole
Cooked egg noodles , al dente, Onion, chopped and 10 more.. -
Tuna Melt With Pizazz
Starkist sweet and spicy tuna, creations and 8 more.. -
Vegan Split Pea Soup I
Vegetable oil, Onion, chopped, Bay leaf, Garlic, minced and 11 more.. -
Italian Bean Salad
White beans, drained, Red onion, minced and 6 more..
Also Try
-
-
-
-
Potato Salad with Artichokes and Asparagus
Asparagus, ends trimmed, spears cut into 1-inch pieces and 12 more.. -
Potato Salad with Radishes and Sweet Pickle Relish
Yukon gold potatoes, halved but not peeled, Salt and 10 more.. -
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
