Directions:
- In a covered saucepan, cook potatoes in salted boiling water for 25 to 30 minutes, or until tender.
- Drain well.
- When they are cool enough to handle, peel (I don't peel them) and cube potatoes. Transfer to a large bowl.
- Add celery, onion and sweet pickle.
- Combine mayonnaise, sugar, celery seed, vinegar, mustard and salt.
- Add mayonnaise mixture to potatoes and toss lightly to coat.
- Gently fold in chopped eggs.
- Cover and chill thoroughly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.75 Kcal (1527 kJ) | ||
| Calories from fat | 249.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.68g | 43% | |
|---|---|---|---|
| Cholesterol | 60.55mg | 20% | |
| Sodium | 839.23mg | 35% | |
| Potassium | 411.73mg | 9% | |
| Total Carbs | 25.67g | 9% | |
| Sugars | 8.8g | 35% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 4.27g | 9% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.6mg | 9% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 201.68 Kcal (844 kJ) | ||
| Calories from fat | 137.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.31g | 43% | |
|---|---|---|---|
| Cholesterol | 33.48mg | 20% | |
| Sodium | 464.03mg | 35% | |
| Potassium | 227.66mg | 9% | |
| Total Carbs | 14.19g | 9% | |
| Sugars | 4.87g | 35% | |
| Dietary Fiber | 1.98g | 14% | |
| Protein | 2.36g | 9% | |
| Vitamin C | 1.8mg | 5% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 0.9mg | 9% | |
| Calcium | 31.3mg | 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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