Directions:
- In a large pot cover potatoes with water and add salt.
- Boil until potatoes are tender when pierced with a fork.
- Peel and dice cooked potatoes.
- Put chopped potatoes, eggs, onions, pimiento, sweet pickles, celery seed and black pepper in a large bowl.
- Mix together salad dressing, mustard and vinegar and stir until smooth.
- Pour mixture over the chopped vegetables and gently fold to coat.
- Chill several hours or overnight before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 841.91 Kcal (3525 kJ) | ||
| Calories from fat | 424.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.18g | 73% | |
|---|---|---|---|
| Cholesterol | 248.67mg | 83% | |
| Sodium | 2252.7mg | 94% | |
| Potassium | 1862.32mg | 40% | |
| Total Carbs | 92.26g | 31% | |
| Sugars | 28.46g | 114% | |
| Dietary Fiber | 10.02g | 40% | |
| Protein | 17.65g | 35% | |
| Vitamin C | 37.4mg | 62% | |
| Iron | 5.8mg | 32% | |
| Calcium | 113.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 130.23 Kcal (545 kJ) | ||
| Calories from fat | 65.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.3g | 73% | |
|---|---|---|---|
| Cholesterol | 38.46mg | 83% | |
| Sodium | 348.45mg | 94% | |
| Potassium | 288.07mg | 40% | |
| Total Carbs | 14.27g | 31% | |
| Sugars | 4.4g | 114% | |
| Dietary Fiber | 1.55g | 40% | |
| Protein | 2.73g | 35% | |
| Vitamin C | 5.8mg | 62% | |
| Iron | 0.9mg | 32% | |
| Calcium | 17.6mg | 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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