Directions:
- When it's cold out I wash potatos, rub with bacon grease,wrap in foil and bake until done. If it's hot I wash, half and steam until done.
- Add onion, pickles,celery to potatoes.
- In smaller bowl make dressing of mayonnoise, mustard, juice, milk, salt & pepper,dry mustard.
- Mix well.
- Pour over potatoes and FOLD in to potatoe mix.
- Taste what do you want to add? crushed red pepper, dill weed, Keith likes about 4 stipes of bacon, chopped, crispy fried then added.
- I like the black olives, and also have add 1/4 cup cleaned and slices/diced radishes.
- Olives that are whole pitted? take and crush on your board then chop. It keeps them from rolling around ! LOL.
- When taste is what you like then fold in ?.
- Yogart adds a different and nice taste, add in place of milk.
- Cooking time is for potato's and egg's.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 623.6 Kcal (2611 kJ) | ||
| Calories from fat | 452.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.28g | 77% | |
|---|---|---|---|
| Cholesterol | 271.87mg | 91% | |
| Sodium | 882.72mg | 37% | |
| Potassium | 623.92mg | 13% | |
| Total Carbs | 31.53g | 11% | |
| Sugars | 13.68g | 55% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 12.45g | 25% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.9mg | 11% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 203.63 Kcal (853 kJ) | ||
| Calories from fat | 147.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.42g | 77% | |
|---|---|---|---|
| Cholesterol | 88.77mg | 91% | |
| Sodium | 288.24mg | 37% | |
| Potassium | 203.73mg | 13% | |
| Total Carbs | 10.29g | 11% | |
| Sugars | 4.47g | 55% | |
| Dietary Fiber | 1.14g | 14% | |
| Protein | 4.07g | 25% | |
| Vitamin C | 4mg | 20% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 0.6mg | 11% | |
| Calcium | 35.3mg | 11% | |
* 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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