Directions:
- Place potatoes in a large pot and pour in enough cold water to cover by 1 inch. Add 1 Tbsp. salt and bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, 13 to 17 minutes. Drain, return potatoes to pot and cover with a damp kitchen towel. Let stand, off heat, until soft, 10 to 15 minutes.
- In a small bowl, combine mayonnaise, mustard and vinegar. Cut potatoes into halves or quarters. In a large bowl, mix potatoes with celery, shallot and parsley. Fold in mayonnaise mixture and season well with salt and pepper. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1513.26 Kcal (6336 kJ) | ||
| Calories from fat | 80.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Cholesterol | 23.04mg | 8% | |
| Sodium | 3228.53mg | 135% | |
| Potassium | 5505.68mg | 117% | |
| Total Carbs | 337.56g | 113% | |
| Sugars | 91.76g | 367% | |
| Dietary Fiber | 52.92g | 212% | |
| Protein | 33.22g | 66% | |
| Vitamin C | 50.9mg | 85% | |
| Vitamin A | 13.6mg | 454% | |
| Iron | 15.8mg | 88% | |
| Calcium | 545.1mg | 55% | |
| Amount Per 100 g | |||
| Calories | 78.74 Kcal (330 kJ) | ||
| Calories from fat | 4.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 14% | |
|---|---|---|---|
| Cholesterol | 1.2mg | 8% | |
| Sodium | 167.98mg | 135% | |
| Potassium | 286.47mg | 117% | |
| Total Carbs | 17.56g | 113% | |
| Sugars | 4.77g | 367% | |
| Dietary Fiber | 2.75g | 212% | |
| Protein | 1.73g | 66% | |
| Vitamin C | 2.6mg | 85% | |
| Vitamin A | 0.7mg | 454% | |
| Iron | 0.8mg | 88% | |
| Calcium | 28.4mg | 55% | |
* 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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