Simple potato salad that can be made the day ahead as it tastes better cold.
1. Boil potatoes with the skin on
2. Hard boil the eggs
3. Finely chop: onions, celery and pickles
4. Wait until potatoes and eggs cool. Dice potatoes and finely chop the eggs
5. Add mayo and all other ingredients. Add salt to taste.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 228 | ||
Calories from Fat: 106 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 375.5mg | 13 % | |
Potassium 544.1mg | 14 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 19.8g | ||
Protein 10.2g | 15 % | |
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: 228
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