Great Potato Salad
1 Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Cut potatoes into cubes. Add potatoes to water. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly.
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.
1 Serving (1 Serving) Calories 430
(Calories from Fat 325 ), Total Fat 36 g (Saturated Fat 6 g, Cholesterol 130 mg; Sodium 600 mg; Total Carbohydrate 22 g (Dietary Fiber 2 g, Protein 6 g; Percent Daily Value*:Vitamin A 4 %;
Vitamin C 6 %; Calcium 4 %; Iron 4 %; Exchanges:1 Starch; 1 Vegetable; 7 Fat; *Percent Daily Values are based on a 2,000 calorie diet.
I use Red Potatoes NOT Peeled.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 305 | ||
Calories from Fat: 159 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 121.8mg | 37 % | |
Sodium 771.8mg | 27 % | |
Potassium 516.4mg | 14 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 27.6g | ||
Protein 5.8g | 8 % | |
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: 305
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