Directions:
- Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
- Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
- Peel the eggs and cut around the egg white; keep the yolk whole.
- Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
- Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1243.52 Kcal (5206 kJ) | ||
| Calories from fat | 809.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.98g | 138% | |
|---|---|---|---|
| Cholesterol | 148.69mg | 50% | |
| Sodium | 2158.56mg | 90% | |
| Potassium | 1170.53mg | 25% | |
| Total Carbs | 100.32g | 33% | |
| Sugars | 62.8g | 251% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 10.71g | 21% | |
| Vitamin C | 19.2mg | 32% | |
| Iron | 2.7mg | 15% | |
| Calcium | 193.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 245.7 Kcal (1029 kJ) | ||
| Calories from fat | 160.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.78g | 138% | |
|---|---|---|---|
| Cholesterol | 29.38mg | 50% | |
| Sodium | 426.5mg | 90% | |
| Potassium | 231.28mg | 25% | |
| Total Carbs | 19.82g | 33% | |
| Sugars | 12.41g | 251% | |
| Dietary Fiber | 0.84g | 17% | |
| Protein | 2.12g | 21% | |
| Vitamin C | 3.8mg | 32% | |
| Iron | 0.5mg | 15% | |
| Calcium | 38.2mg | 19% | |
* 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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