Directions:
- Mix mayonnaise, mustard, and pickle relish until uniform in color and texture.
- Add vinegar, sugar, salt, and celery seed and mix thoroughly.
- Pour sauce over potatoes and eggs; mix gently until potatoes and eggs are evenly coated. (I suggest adding the sauce half at a time so that you can add only enough to coat the potatoes and not have soupy salad!).
- Put potato salad into serving bowl and garnish as desired with sprinkled paprika (to taste), reserved slices of egg, etc.
- Store in refrigerator for up to 2 days; serve cold.
- This recipe may be made vegan by omitting eggs and substituting vegan mayonnaise.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1021.78 Kcal (4278 kJ) | ||
| Calories from fat | 597.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.39g | 102% | |
|---|---|---|---|
| Cholesterol | 174.53mg | 58% | |
| Sodium | 946.23mg | 39% | |
| Potassium | 1211.16mg | 26% | |
| Total Carbs | 96.03g | 32% | |
| Sugars | 36.97g | 148% | |
| Dietary Fiber | 15.12g | 60% | |
| Protein | 11.01g | 22% | |
| Vitamin C | 64.2mg | 107% | |
| Vitamin A | 4.9mg | 164% | |
| Iron | 5.6mg | 31% | |
| Calcium | 165.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 160.65 Kcal (673 kJ) | ||
| Calories from fat | 93.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 102% | |
|---|---|---|---|
| Cholesterol | 27.44mg | 58% | |
| Sodium | 148.77mg | 39% | |
| Potassium | 190.42mg | 26% | |
| Total Carbs | 15.1g | 32% | |
| Sugars | 5.81g | 148% | |
| Dietary Fiber | 2.38g | 60% | |
| Protein | 1.73g | 22% | |
| Vitamin C | 10.1mg | 107% | |
| Vitamin A | 0.8mg | 164% | |
| Iron | 0.9mg | 31% | |
| Calcium | 26mg | 17% | |
* 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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