Directions:
- Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15/20 minutes or until tender. Drain and cool.
- Cut potatoes into 3/4-in. cubes. Chop four eggs; slice remaining egg for garnish. In a large bowl, combine the potatoes, chopped eggs, pickles and onion.
- In a small bowl, combine the mayonnaise, celery seed, salt and pepper. Pour over potato mixture and stir gently to coat. Sprinkle with paprika; garnish with sliced egg. Cover and refrigerate for at least 2 hours before serving. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.65 Kcal (1380 kJ) | ||
| Calories from fat | 206.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.96g | 35% | |
|---|---|---|---|
| Cholesterol | 89.26mg | 30% | |
| Sodium | 429.34mg | 18% | |
| Potassium | 742.03mg | 16% | |
| Total Carbs | 25.65g | 9% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 1.8mg | 10% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 151.41 Kcal (634 kJ) | ||
| Calories from fat | 94.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.55g | 35% | |
|---|---|---|---|
| Cholesterol | 41mg | 30% | |
| Sodium | 197.2mg | 18% | |
| Potassium | 340.83mg | 16% | |
| Total Carbs | 11.78g | 9% | |
| Sugars | 1.21g | 10% | |
| Dietary Fiber | 1.51g | 13% | |
| Protein | 2.86g | 12% | |
| Vitamin C | 6.5mg | 24% | |
| Iron | 0.8mg | 10% | |
| Calcium | 17.1mg | 4% | |
* 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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