Directions:
- Put the potatoes in a pan and cover with water. Cover and bring to a boil; cook until tender for about 15- 20 minutes.
- Drain and cool potatoes. Put in a bowl with the eggs.
- Combine remaining ingredients together; pour over potatoes and eggs and mix throughly. Cover and refrigerate for at least 6 hours but highly recommend overnight so flavors blend.
- **To serve place salad in pretty glass lettuce lined bowl. Garnish with additional egg slices and sprinkle with paprika.**.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.28 Kcal (1609 kJ) | ||
| Calories from fat | 261.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.01g | 45% | |
|---|---|---|---|
| Cholesterol | 103.18mg | 34% | |
| Sodium | 292.97mg | 12% | |
| Potassium | 353.68mg | 8% | |
| Total Carbs | 26g | 9% | |
| Sugars | 10.52g | 42% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.5mg | 9% | |
| Calcium | 72.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 191.87 Kcal (803 kJ) | ||
| Calories from fat | 130.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 45% | |
|---|---|---|---|
| Cholesterol | 51.52mg | 34% | |
| Sodium | 146.28mg | 12% | |
| Potassium | 176.59mg | 8% | |
| Total Carbs | 12.98g | 9% | |
| Sugars | 5.25g | 42% | |
| Dietary Fiber | 1.84g | 15% | |
| Protein | 2.58g | 10% | |
| Vitamin C | 8mg | 27% | |
| Vitamin A | 0.6mg | 40% | |
| Iron | 0.8mg | 9% | |
| Calcium | 36.3mg | 7% | |
* 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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