Directions:
- Put the potatoes in a pot of lightly salted water. Bring to a boil over high heat. Continue boiling the potatoes until they are tender enough to be pierced easily by the tip of a small, sharp knife, 15 -20 minutes depending on their size. Drain the potatoes and let them cool to room temperature.
- In a large mixing bowl, stir together the mayonnaise, mustard, onion, celery, and salt and pepper to taste. With your hands, coarsely crush the cooled boiled potatoes into the bowl. With a large spoon, stir the crushed potatoes into the mayonnaise mixture. Stir in the parsley. Taste the salad and, if necessary, adjust the seasonings with a little more salt and pepper.
- Cover the bowl with plastic wrap. Refrigerate until serving time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.77 Kcal (774 kJ) | ||
| Calories from fat | 140.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.56g | 24% | |
|---|---|---|---|
| Cholesterol | 8.66mg | 3% | |
| Sodium | 175.97mg | 7% | |
| Potassium | 311.03mg | 7% | |
| Total Carbs | 10.03g | 3% | |
| Sugars | 1.58g | 6% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 0.7mg | 4% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 183.85 Kcal (770 kJ) | ||
| Calories from fat | 139.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.48g | 24% | |
|---|---|---|---|
| Cholesterol | 8.62mg | 3% | |
| Sodium | 175.1mg | 7% | |
| Potassium | 309.48mg | 7% | |
| Total Carbs | 9.98g | 3% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 0.7mg | 4% | |
| Calcium | 18.5mg | 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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