Directions:
- Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
- In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.
- Photograph by Kate Sears
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.11 Kcal (2337 kJ) | ||
| Calories from fat | 405 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45g | 69% | |
|---|---|---|---|
| Cholesterol | 162.6mg | 54% | |
| Sodium | 548.13mg | 23% | |
| Potassium | 776.84mg | 17% | |
| Total Carbs | 32.59g | 11% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 8.75g | 17% | |
| Vitamin C | 30.2mg | 50% | |
| Iron | 115.9mg | 644% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 194.28 Kcal (813 kJ) | ||
| Calories from fat | 140.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.66g | 69% | |
|---|---|---|---|
| Cholesterol | 56.6mg | 54% | |
| Sodium | 190.81mg | 23% | |
| Potassium | 270.42mg | 17% | |
| Total Carbs | 11.35g | 11% | |
| Sugars | 2.2g | 25% | |
| Dietary Fiber | 0.82g | 9% | |
| Protein | 3.05g | 17% | |
| Vitamin C | 10.5mg | 50% | |
| Iron | 40.3mg | 644% | |
| Calcium | 22.7mg | 7% | |
* 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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