Directions:
- Bring a large kettle of water to a boil over high heat.
- Add salt and potatoes then cook until potatoes are nearly tender but still firm about 15 minutes.
- In large bowl whisk olive oil, vinegar, salt and pepper.
- Drain potatoes and when they are cool enough to handle cut into 1 cubes.
- Place potatoes in bowl with vinaigrette then toss until coated with mixture and allow to cool.
- When potatoes are cool add celery, onions, pickles and olives.
- Toss until thoroughly incorporated.
- In small bowl mix mayonnaise with cayenne pepper then add to potato mixture.
- Toss until all vegetables are coated with mayonnaise.
- Add eggs to salad and toss gently then chill 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.17 Kcal (1667 kJ) | ||
| Calories from fat | 280.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.2g | 48% | |
|---|---|---|---|
| Cholesterol | 81.49mg | 27% | |
| Sodium | 847.71mg | 35% | |
| Potassium | 477.34mg | 10% | |
| Total Carbs | 25.19g | 8% | |
| Sugars | 6.14g | 25% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 5.43g | 11% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.3mg | 7% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 185.88 Kcal (778 kJ) | ||
| Calories from fat | 131.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.57g | 48% | |
|---|---|---|---|
| Cholesterol | 38.04mg | 27% | |
| Sodium | 395.75mg | 35% | |
| Potassium | 222.85mg | 10% | |
| Total Carbs | 11.76g | 8% | |
| Sugars | 2.87g | 25% | |
| Dietary Fiber | 1.98g | 17% | |
| Protein | 2.53g | 11% | |
| Vitamin C | 1.7mg | 6% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 0.6mg | 7% | |
| Calcium | 29.4mg | 6% | |
* 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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