Directions:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
- Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.56 Kcal (609 kJ) | ||
| Calories from fat | 34.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 6% | |
|---|---|---|---|
| Cholesterol | 62.31mg | 21% | |
| Sodium | 175.14mg | 7% | |
| Potassium | 446.34mg | 9% | |
| Total Carbs | 24.04g | 8% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 4.62g | 9% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.4mg | 8% | |
| Calcium | 56.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 90.21 Kcal (378 kJ) | ||
| Calories from fat | 21.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 6% | |
|---|---|---|---|
| Cholesterol | 38.62mg | 21% | |
| Sodium | 108.55mg | 7% | |
| Potassium | 276.63mg | 9% | |
| Total Carbs | 14.9g | 8% | |
| Sugars | 4.3g | 28% | |
| Dietary Fiber | 2.38g | 15% | |
| Protein | 2.87g | 9% | |
| Vitamin C | 2.3mg | 6% | |
| Vitamin A | 0.6mg | 33% | |
| Iron | 0.9mg | 8% | |
| Calcium | 34.9mg | 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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