Directions:
- Hard-boil eggs. In a large bowl whisk together vinegar, oil, salt, and pepper. In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 25 to 30 minutes. Drain potatoes in a colander. While potatoes are still warm, peel and cut into 3/4-inch pieces. Gently toss potatoes with dressing until combined well and let cool. (Potatoes will absorb most of dressing.)
- Finely chop onion and bell peppers and diagonally cut celery into thin slices. Add vegetables to potatoes and toss well. Chop hard-boiled eggs and add to potatoes with mayonnaise and salt and pepper to taste. Gently stir salad until combined well. Chill salad, covered, at least 8 hours and up to 2 days. Serve salad chilled or at cool room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.32 Kcal (1467 kJ) | ||
| Calories from fat | 187.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.81g | 32% | |
|---|---|---|---|
| Cholesterol | 52.28mg | 17% | |
| Sodium | 461.43mg | 19% | |
| Potassium | 537.9mg | 11% | |
| Total Carbs | 36.79g | 12% | |
| Sugars | 13.03g | 52% | |
| Dietary Fiber | 6.48g | 26% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 40.9mg | 68% | |
| Vitamin A | 2.3mg | 75% | |
| Iron | 8.4mg | 47% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 123.68 Kcal (518 kJ) | ||
| Calories from fat | 66.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 32% | |
|---|---|---|---|
| Cholesterol | 18.46mg | 17% | |
| Sodium | 162.91mg | 19% | |
| Potassium | 189.91mg | 11% | |
| Total Carbs | 12.99g | 12% | |
| Sugars | 4.6g | 52% | |
| Dietary Fiber | 2.29g | 26% | |
| Protein | 1.4g | 8% | |
| Vitamin C | 14.4mg | 68% | |
| Vitamin A | 0.8mg | 75% | |
| Iron | 3mg | 47% | |
| Calcium | 25mg | 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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