Directions:
- Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to cool.
- Remove skins from potatoes and cut into chunks. Place in a large bowl.
- Lightly stir celery, red onion, eggs, black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until thoroughly combined.
- Mix in mustard, vinegar, and mayonnaise; stir lightly until all ingredients are coated and moist. If salad isn't moist enough, stir up to 1/2 cup more mayonnaise into salad.
- Season with salt and ground black pepper to taste. For best flavor, make the day before and refrigerate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.51 Kcal (1141 kJ) | ||
| Calories from fat | 85.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 15% | |
|---|---|---|---|
| Cholesterol | 58.26mg | 19% | |
| Sodium | 579.95mg | 24% | |
| Potassium | 1119.72mg | 24% | |
| Total Carbs | 41.54g | 14% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 7.18g | 14% | |
| Vitamin C | 22mg | 37% | |
| Iron | 2.6mg | 14% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 84.84 Kcal (355 kJ) | ||
| Calories from fat | 26.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 15% | |
|---|---|---|---|
| Cholesterol | 18.14mg | 19% | |
| Sodium | 180.56mg | 24% | |
| Potassium | 348.62mg | 24% | |
| Total Carbs | 12.93g | 14% | |
| Sugars | 1.69g | 22% | |
| Dietary Fiber | 1.86g | 24% | |
| Protein | 2.23g | 14% | |
| Vitamin C | 6.8mg | 37% | |
| Iron | 0.8mg | 14% | |
| Calcium | 16.5mg | 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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