Directions:
- Boil potatoes in pot of 6 cups water, until fork tender, drain the potatoes, place in mixing bowl.
- Separate bowl mix mayo and french onion dip, salt, and pepper.
- Combine dip mix to potatoes, begin to mash, leaving some chunky consistency.
- Toss onions, cheese, celery and eggs.
- Sample potato salad, you may want to add more salt or mayo, depending on your flavor.
- Begin to spread on the skins of the peppers, line them in any fashion on a serving tray. You should have 20 pepper slices to serve.
- Cool for one hour in the refrigerator. If you plant to take these on a picnic, line them in a plastic rectangular container or place them on a plate with plastic wrap over ice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.64 Kcal (677 kJ) | ||
| Calories from fat | 109.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.2g | 19% | |
|---|---|---|---|
| Cholesterol | 19.98mg | 7% | |
| Sodium | 298.3mg | 12% | |
| Potassium | 229.8mg | 5% | |
| Total Carbs | 10.02g | 3% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 2.93g | 6% | |
| Vitamin C | 62.4mg | 104% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 25.5mg | 142% | |
| Calcium | 58.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 107.72 Kcal (451 kJ) | ||
| Calories from fat | 73.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 19% | |
|---|---|---|---|
| Cholesterol | 13.31mg | 7% | |
| Sodium | 198.8mg | 12% | |
| Potassium | 153.15mg | 5% | |
| Total Carbs | 6.68g | 3% | |
| Sugars | 2.47g | 15% | |
| Dietary Fiber | 1.03g | 6% | |
| Protein | 1.95g | 6% | |
| Vitamin C | 41.6mg | 104% | |
| Vitamin A | 1.1mg | 53% | |
| Iron | 17mg | 142% | |
| Calcium | 38.9mg | 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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