Directions:
- - boil potatoes, skins on, until fork tender.
- -drain and let cool, about 10 minutes.
- -using pot holder and dinner knife, pull off skins.
- -cut up into large bowl.
- -cut up onions and celery into small pieces and mix in with potatoes, set aside.
- Dressing.
- -start with about a cup of mayo in a medium bowl and mix in 1/2 cup of vinegar and 1 teaspoon sugar; salt and pepper.
- -continue to add remaining ingredients until dressing is creamy and tase is tangy but a little sweet.
- -pour dressing on potatoes and mix with a rubber scraper so you don't mash the potatoes.
- Dress top with sliced boiled eggs, paprika and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.85 Kcal (1921 kJ) | ||
| Calories from fat | 222.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.75g | 38% | |
|---|---|---|---|
| Cholesterol | 13.86mg | 5% | |
| Sodium | 258.34mg | 11% | |
| Potassium | 1338.37mg | 28% | |
| Total Carbs | 50.91g | 17% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 5.38g | 22% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 20.3mg | 34% | |
| Iron | 2.3mg | 13% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 144.55 Kcal (605 kJ) | ||
| Calories from fat | 70.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 38% | |
|---|---|---|---|
| Cholesterol | 4.37mg | 5% | |
| Sodium | 81.39mg | 11% | |
| Potassium | 421.62mg | 28% | |
| Total Carbs | 16.04g | 17% | |
| Sugars | 1.44g | 18% | |
| Dietary Fiber | 1.69g | 22% | |
| Protein | 2.38g | 15% | |
| Vitamin C | 6.4mg | 34% | |
| Iron | 0.7mg | 13% | |
| Calcium | 17.8mg | 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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