Directions:
- Place potatoes in two large stock pots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
- In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine.
- Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired. Yield: 50 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.21 Kcal (1089 kJ) | ||
| Calories from fat | 128.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.22g | 22% | |
|---|---|---|---|
| Cholesterol | 37.56mg | 13% | |
| Sodium | 541.55mg | 23% | |
| Potassium | 500.43mg | 11% | |
| Total Carbs | 29.86g | 10% | |
| Sugars | 7.72g | 31% | |
| Dietary Fiber | 4.38g | 18% | |
| Protein | 4.15g | 8% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 1.5mg | 8% | |
| Calcium | 51.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 145.84 Kcal (611 kJ) | ||
| Calories from fat | 71.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 22% | |
|---|---|---|---|
| Cholesterol | 21.05mg | 13% | |
| Sodium | 303.54mg | 23% | |
| Potassium | 280.49mg | 11% | |
| Total Carbs | 16.74g | 10% | |
| Sugars | 4.33g | 31% | |
| Dietary Fiber | 2.46g | 18% | |
| Protein | 2.33g | 8% | |
| Vitamin C | 1.8mg | 5% | |
| Vitamin A | 0.8mg | 45% | |
| Iron | 0.9mg | 8% | |
| Calcium | 29mg | 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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