from Elsie Brannock's kitchen
Cook potatos & hard boil eggs. Cut potato into 1/2 inch pieces & cut up eggs.
Mix mayo, mustard, vinegar, lemon juice, & celery seads. Taste & add as needed any of the above.
Add milk or water to make the thickness between that of may and milk.
Add this mixture to the potatos & eggs. Mix well but gently. Cool in refrigarator
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (204g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 269 | ||
Calories from Fat: 117 (43%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 13g | 17 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 124.1mg | 38 % | |
Sodium 282.9mg | 10 % | |
Potassium 644.7mg | 17 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 29.2g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.