Directions:
- Heat 1 inch water (salted, if desired) to boiling.
- Add potatoes. Cover and heat to boiling.
- Reduce heat to low. Boil gently 30 to 35 minutes or until potatoes are tender. Cool slightly.
- Cut into cubes (6 cups).
- Mix mayonnaise, vinegar, mustard, salt, and pepper in large glass or plastic bowl.
- Add potatoes, celery, and onion and toss.
- Stir in eggs.
- Cover and refrigerate at least 4 hours.
- Cover and refrigerate any remaining salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.92 Kcal (1385 kJ) | ||
| Calories from fat | 243.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.01g | 42% | |
|---|---|---|---|
| Cholesterol | 88.46mg | 29% | |
| Sodium | 519mg | 22% | |
| Potassium | 288.05mg | 6% | |
| Total Carbs | 18.05g | 6% | |
| Sugars | 6.89g | 28% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 1.1mg | 6% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 196.92 Kcal (824 kJ) | ||
| Calories from fat | 144.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.07g | 42% | |
|---|---|---|---|
| Cholesterol | 52.64mg | 29% | |
| Sodium | 308.84mg | 22% | |
| Potassium | 171.41mg | 6% | |
| Total Carbs | 10.74g | 6% | |
| Sugars | 4.1g | 28% | |
| Dietary Fiber | 1.9g | 13% | |
| Protein | 2.45g | 8% | |
| Vitamin C | 7.6mg | 21% | |
| Vitamin A | 0.5mg | 30% | |
| Iron | 0.7mg | 6% | |
| Calcium | 27mg | 5% | |
* 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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