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Egg-and-Olive Potato Salad Recipe

Egg-and-Olive Potato Salad Recipe

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Ingredients:

Serving

3 1/2 lb potatoes (about 4 large)
1 tsp salt
5 hard-cooked eggs, grated
1 (7-oz.) jar pimiento-stuffed olives, drained and chopped
1 large celery rib, diced
1/2 small sweet onion, grated
1 1/2 cups mayonnaise
1/2 tsp pepper
paprika (optional)

Directions:

Peel potatoes, and cut into 1-inch cubes. Cook potatoes and salt in boiling water to cover in a Dutch oven 15 to 18 minutes or just until tender. Drain potatoes, and let cool 10 minutes.
Stir together eggs and next 5 ingredients in a large bowl. Add potatoes, and toss gently to coat. Cover and chill 2 hours. Sprinkle with paprika, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4127.83 Kcal (17282 kJ)
Calories from fat	2516.13 Kcal
		% Daily Value*
Total Fat	279.57g	430%
Cholesterol	1084.71mg	362%
Sodium	6063.84mg	253%
Potassium	6195.89mg	132%
Total Carbs	341.7g	114%
Sugars	82.72g	331%
Dietary Fiber	50.84g	203%
Protein	73.36g	147%
Vitamin C	43.1mg	72%
Vitamin A	15.9mg	529%
Iron	18.5mg	103%
Calcium	724mg	72%

Amount Per 100 g
Calories	169.71 Kcal (711 kJ)
Calories from fat	103.45 Kcal
		% Daily Value*
Total Fat	11.49g	430%
Cholesterol	44.6mg	362%
Sodium	249.31mg	253%
Potassium	254.74mg	132%
Total Carbs	14.05g	114%
Sugars	3.4g	331%
Dietary Fiber	2.09g	203%
Protein	3.02g	147%
Vitamin C	1.8mg	72%
Vitamin A	0.7mg	529%
Iron	0.8mg	103%
Calcium	29.8mg	72%

* 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.

Tastes

salty
savory
bitter
sweet

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