Directions:
- Put eggs into water to cover, bring to full boil, turn heat off and leave for 15 minutes.
- When timer goes off, run cold water over them til lukewarm.
- Cook the potatoes at the same time in another pan, just until fork tender.
- Drain and hold.
- Chop the almonds, celery, scallions and put into bowl large enough to hold all ingredients.
- Add the pickle relish and the Potatoes, now somewhat cooler.
- Peel and chop the eggs somewhat chunkily.
- If using processor, do a burst technique.
- Add the eggs to the salad ingredients.
- Mix the dressing, and combine with all the rest.
- Eat warm or cold, on bread or not.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.29 Kcal (558 kJ) | ||
| Calories from fat | 79.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.88g | 14% | |
|---|---|---|---|
| Cholesterol | 13.75mg | 5% | |
| Sodium | 70.26mg | 3% | |
| Potassium | 179.07mg | 4% | |
| Total Carbs | 11.11g | 4% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 4% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 217.68 Kcal (911 kJ) | ||
| Calories from fat | 130.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.5g | 14% | |
|---|---|---|---|
| Cholesterol | 22.46mg | 5% | |
| Sodium | 114.75mg | 3% | |
| Potassium | 292.45mg | 4% | |
| Total Carbs | 18.14g | 4% | |
| Sugars | 8.16g | 20% | |
| Dietary Fiber | 2.39g | 6% | |
| Protein | 4.03g | 5% | |
| Vitamin C | 5.5mg | 6% | |
| Vitamin A | 0.5mg | 9% | |
| Iron | 1.1mg | 4% | |
| Calcium | 50.2mg | 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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