Directions:
- Cover potatoes with cold water, bring to boil, reduce heat and simmer until fork tender. Drain well. Place in a large bowl and toss lightly with Catalina dressing. Refrigerate overnite (or until cold).
- To make the dressing, whisk ingredients (mayo, mustard, s&p) together until smooth.
- To assemble the salad, add chopped eggs, onion, celery and pickle relish to the potatoes. Fold in the dressing being careful not to break up the potatoes. Chill at least an hour before serving.
- Garnish liberally with smoked paprika and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.07 Kcal (779 kJ) | ||
| Calories from fat | 116.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 20% | |
|---|---|---|---|
| Cholesterol | 139.88mg | 47% | |
| Sodium | 770.34mg | 32% | |
| Potassium | 111.75mg | 2% | |
| Total Carbs | 10.85g | 4% | |
| Sugars | 8.15g | 33% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 5.38g | 11% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 30.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 149 Kcal (624 kJ) | ||
| Calories from fat | 93.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 20% | |
|---|---|---|---|
| Cholesterol | 112.01mg | 47% | |
| Sodium | 616.86mg | 32% | |
| Potassium | 89.48mg | 2% | |
| Total Carbs | 8.69g | 4% | |
| Sugars | 6.52g | 33% | |
| Dietary Fiber | 0.78g | 4% | |
| Protein | 4.31g | 11% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 24.6mg | 3% | |
* 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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