Directions:
- In a double boiler or metal bowl over simmering water, constantly whisk the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; cool to room temperature. Fold in mayonnaise. Chill until preparing salad.
- For salad, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature. In a large bowl, combine the potatoes, celery and onion. Add dressing and pepper if desired; stir until blended. Chill until serving. Yield: 18 servings (3/4 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.83 Kcal (1423 kJ) | ||
| Calories from fat | 183.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.43g | 31% | |
|---|---|---|---|
| Cholesterol | 42.1mg | 14% | |
| Sodium | 276.5mg | 12% | |
| Potassium | 590.13mg | 13% | |
| Total Carbs | 35.32g | 12% | |
| Sugars | 10.49g | 42% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 4.55g | 9% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 1.7mg | 9% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 152.83 Kcal (640 kJ) | ||
| Calories from fat | 82.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 31% | |
|---|---|---|---|
| Cholesterol | 18.93mg | 14% | |
| Sodium | 124.35mg | 12% | |
| Potassium | 265.4mg | 13% | |
| Total Carbs | 15.89g | 12% | |
| Sugars | 4.72g | 42% | |
| Dietary Fiber | 2.28g | 20% | |
| Protein | 2.05g | 9% | |
| Vitamin C | 1.9mg | 7% | |
| Vitamin A | 0.7mg | 51% | |
| Iron | 0.7mg | 9% | |
| Calcium | 28.3mg | 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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