Directions:
- Cook potatoes in boiling water about 30 minutes or until potatoes are tender. Drain well and cool. Peel potatoes, and cut into 1/2-inch cubes.
- Combine potatoes, celery, onion, pickle, pickle juice, chopped egg, salt, pepper, and mayonnaise in a large mixing bowl; toss lightly to coat well.
- Line a 2 1/2-quart mixing bowl with plastic wrap. Spoon potato mixture into bowl, pressing gently to mold. Cover and refrigerate at least 1 hour. Unmold potato salad onto a lettuce-lined platter. Garnish with egg slices and pimiento strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.96 Kcal (1390 kJ) | ||
| Calories from fat | 202.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.46g | 35% | |
|---|---|---|---|
| Cholesterol | 73.72mg | 25% | |
| Sodium | 503.2mg | 21% | |
| Potassium | 503.16mg | 11% | |
| Total Carbs | 28.46g | 9% | |
| Sugars | 7.18g | 29% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.5mg | 8% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 168.86 Kcal (707 kJ) | ||
| Calories from fat | 102.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.43g | 35% | |
|---|---|---|---|
| Cholesterol | 37.5mg | 25% | |
| Sodium | 255.97mg | 21% | |
| Potassium | 255.95mg | 11% | |
| Total Carbs | 14.48g | 9% | |
| Sugars | 3.65g | 29% | |
| Dietary Fiber | 2.17g | 17% | |
| Protein | 2.65g | 10% | |
| Vitamin C | 1.6mg | 5% | |
| Vitamin A | 0.7mg | 43% | |
| Iron | 0.8mg | 8% | |
| Calcium | 28.4mg | 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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