Directions:
- In a large pot, cover the potatoes with water, add a large pinch of salt and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain the potatoes and return them to the pot. Shake the pot over moderately high heat for about 10 seconds to dry the potatoes. Transfer the potatoes to a large rimmed baking sheet and let cool completely. Peel the potatoes and cut into 1-inch pieces.
- In a large bowl, blend the mayonnaise with the relish, vinegar, mustard powder, paprika, black pepper, cayenne, radishes, celery and onion. Gently fold in the potatoes and season with salt. Refrigerate the potato salad for at least 4 hours or overnight. Serve cold or lightly chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.71 Kcal (627 kJ) | ||
| Calories from fat | 124.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.83g | 21% | |
|---|---|---|---|
| Cholesterol | 7.7mg | 3% | |
| Sodium | 236.63mg | 10% | |
| Potassium | 122.91mg | 3% | |
| Total Carbs | 5.99g | 2% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 0.73g | 1% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 191.98 Kcal (804 kJ) | ||
| Calories from fat | 159.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.73g | 21% | |
|---|---|---|---|
| Cholesterol | 9.87mg | 3% | |
| Sodium | 303.43mg | 10% | |
| Potassium | 157.62mg | 3% | |
| Total Carbs | 7.68g | 2% | |
| Sugars | 5.72g | 18% | |
| Dietary Fiber | 1.51g | 5% | |
| Protein | 0.93g | 1% | |
| Vitamin C | 3.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 25.4mg | 2% | |
* 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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