Directions:
- In a large pot of boiling water, cook the potatoes and eggs for about 10 minutes.
- Drain the potatoes and eggs and allow them to cool.
- Peel the eggs and squish them with your hands until they crumble.
- In a small bowl, whisk together 3/4 cup mayonnaise and the vinegar.
- In a large serving bowl, combine the potatoes, eggs, pickle relish, celery, scallions, and parsley; toss with the dressing.
- Season to taste with salt and black pepper.
- Add more mayonnaise if not creamy enough.
- Serve immediately (or chill a few hours, then serve).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.06 Kcal (1386 kJ) | ||
| Calories from fat | 156.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.36g | 27% | |
|---|---|---|---|
| Cholesterol | 78.41mg | 26% | |
| Sodium | 242.48mg | 10% | |
| Potassium | 1126.73mg | 24% | |
| Total Carbs | 37.63g | 13% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 7.49g | 15% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 2.8mg | 15% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 108.36 Kcal (454 kJ) | ||
| Calories from fat | 51.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 27% | |
|---|---|---|---|
| Cholesterol | 25.66mg | 26% | |
| Sodium | 79.37mg | 10% | |
| Potassium | 368.79mg | 24% | |
| Total Carbs | 12.32g | 13% | |
| Sugars | 1.02g | 13% | |
| Dietary Fiber | 1.66g | 20% | |
| Protein | 2.45g | 15% | |
| Vitamin C | 7.8mg | 40% | |
| Iron | 0.9mg | 15% | |
| Calcium | 15.5mg | 5% | |
* 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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