Ingredients:
- 8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
- 3 celery stalks, chopped (about 1 cup)
Directions:
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.48 Kcal (1354 kJ) | ||
| Calories from fat | 171.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.06g | 29% | |
|---|---|---|---|
| Cholesterol | 125.23mg | 42% | |
| Sodium | 488.43mg | 20% | |
| Potassium | 909.16mg | 19% | |
| Total Carbs | 30.9g | 10% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 4.43g | 18% | |
| Protein | 8.41g | 17% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 2.1mg | 12% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 113.45 Kcal (475 kJ) | ||
| Calories from fat | 60.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 29% | |
|---|---|---|---|
| Cholesterol | 43.92mg | 42% | |
| Sodium | 171.3mg | 20% | |
| Potassium | 318.86mg | 19% | |
| Total Carbs | 10.84g | 10% | |
| Sugars | 1.33g | 15% | |
| Dietary Fiber | 1.56g | 18% | |
| Protein | 2.95g | 17% | |
| Vitamin C | 6.1mg | 29% | |
| Iron | 0.7mg | 12% | |
| Calcium | 20.1mg | 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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