Directions:
- Boil potatoes in salted water, covering potatoes, until fork tender. At home, we boil the eggs right along with the potatoes. Cool, peel and chop both potatoes and eggs into bite sized pieces, keeping in separate bowls.
- In a very large plastic bowl, salt potatoes to taste and toss using the bowl (not spoons).
- Add ranch dressing and toss using bowl only again.
- Add half of chopped eggs, celery and onion, and toss using bowl only again. Then add the rest of eggs, celery and onion and toss one last time - you may have to use large spoons at this point. We toss this way so as not to break up the potatoes. Add more mayo to taste if not creamy enough.
- Refrigerate, covered, for at least 4 hours to develop flavors. We like to cool overnight. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4233.39 Kcal (17724 kJ) | ||
| Calories from fat | 3124.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 347.15g | 534% | |
|---|---|---|---|
| Cholesterol | 1483.67mg | 495% | |
| Sodium | 4253.27mg | 177% | |
| Potassium | 6522.3mg | 139% | |
| Total Carbs | 211.47g | 70% | |
| Sugars | 32.16g | 129% | |
| Dietary Fiber | 30.59g | 122% | |
| Protein | 76.03g | 152% | |
| Vitamin C | 118.9mg | 198% | |
| Iron | 16mg | 89% | |
| Calcium | 472.7mg | 47% | |
| Amount Per 100 g | |||
| Calories | 186.52 Kcal (781 kJ) | ||
| Calories from fat | 137.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.3g | 534% | |
|---|---|---|---|
| Cholesterol | 65.37mg | 495% | |
| Sodium | 187.4mg | 177% | |
| Potassium | 287.37mg | 139% | |
| Total Carbs | 9.32g | 70% | |
| Sugars | 1.42g | 129% | |
| Dietary Fiber | 1.35g | 122% | |
| Protein | 3.35g | 152% | |
| Vitamin C | 5.2mg | 198% | |
| Iron | 0.7mg | 89% | |
| Calcium | 20.8mg | 47% | |
* 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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