Wash and boil potatoes whole until the skins pop and they are well done. Let them cool then peel and cube. Boil the eggs. Let them cool then peel and cube them. Stir the potatoes, eggs, and pickles with the mayonnaise. Add celery seed or celery salt, salt and pepper to taste. Stir all ingredients well.
Is pretty to serve in the following manner. Design a flower by cutting a pickle into a stem and leaves, using a serving of the potatoe salad for the flower and red pimento for the center.
Per Serving (excluding unknown items): 2494 Calories; 208g Fat (71.5% calories from fat); 44g Protein; 143g Carbohydrate; 15g Dietary Fiber; 925mg Cholesterol; 4607mg Sodium. Exchanges: 9 Grain(Starch); 3 Lean Meat; 2 Vegetable; 17 1/2 Fat.
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|Serving Size: 1 recipe (2909g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 2325 (53%)|
|Amt Per Serving||% DV|
|Total Fat 258.3g||344 %|
|Saturated Fat 54.5g||272 %|
|Monounsaturated Fat 80.5g|
|Polyunsanturated Fat 99g|
|Cholesterol 4352.3mg||1339 %|
|Sodium 5707.5mg||197 %|
|Potassium 6922.7mg||182 %|
|Total Carbohydrate 377.2g||111 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 347.5g|
|Protein 156.8g||224 %|
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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: 4394
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