Directions:
- Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about
- 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl.
- Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. Serve with the brisket
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.49 Kcal (2372 kJ) | ||
| Calories from fat | 321.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.69g | 55% | |
|---|---|---|---|
| Cholesterol | 157.2mg | 52% | |
| Sodium | 612.29mg | 26% | |
| Potassium | 897.19mg | 19% | |
| Total Carbs | 52.62g | 18% | |
| Sugars | 14.01g | 56% | |
| Dietary Fiber | 8.12g | 32% | |
| Protein | 10.83g | 22% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3.1mg | 17% | |
| Calcium | 110.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 157.89 Kcal (661 kJ) | ||
| Calories from fat | 89.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.95g | 55% | |
|---|---|---|---|
| Cholesterol | 43.81mg | 52% | |
| Sodium | 170.66mg | 26% | |
| Potassium | 250.06mg | 19% | |
| Total Carbs | 14.67g | 18% | |
| Sugars | 3.9g | 56% | |
| Dietary Fiber | 2.26g | 32% | |
| Protein | 3.02g | 22% | |
| Vitamin C | 4mg | 24% | |
| Vitamin A | 0.6mg | 76% | |
| Iron | 0.9mg | 17% | |
| Calcium | 30.9mg | 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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