Directions:
- To cook potatoes cover with cold water. Add salt.
- Bring to boil. Then cook on medium to low for about 10 mins.
- Drain and let cool.
- Chop celery, onion and olives.
- In a seperate bowl mix mayo,mustard, pickles and juice, garlic and salt. Add celery, onion and olives.
- Take about 1/3 of the potatoes and smash.Then add remaining potatoes.
- Pour mixture over potatoes and mix. Fold in eggs.
- Top with sliced egg and sprinkle paprika as a garnish.
- Refrigerate until ready to eat.
- (Making salad the night before adds more flavor and is always better the next day. )
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 309.74 Kcal (1297 kJ) | ||
| Calories from fat | 166.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 28% | |
|---|---|---|---|
| Cholesterol | 93.09mg | 31% | |
| Sodium | 581.49mg | 24% | |
| Potassium | 500.49mg | 11% | |
| Total Carbs | 30.56g | 10% | |
| Sugars | 6.11g | 24% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.5mg | 8% | |
| Calcium | 56.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 146.32 Kcal (613 kJ) | ||
| Calories from fat | 78.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 28% | |
|---|---|---|---|
| Cholesterol | 43.98mg | 31% | |
| Sodium | 274.7mg | 24% | |
| Potassium | 236.44mg | 11% | |
| Total Carbs | 14.43g | 10% | |
| Sugars | 2.89g | 24% | |
| Dietary Fiber | 2.04g | 17% | |
| Protein | 2.66g | 11% | |
| Vitamin C | 1.7mg | 6% | |
| Vitamin A | 0.6mg | 43% | |
| Iron | 0.7mg | 8% | |
| Calcium | 26.8mg | 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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