Directions:
- Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender enough to pierce with a fork, about 30 minutes. Drain and allow cool, then peel and dice. Place the diced potatoes into a large mixing bowl and refrigerate until cold. Once cold, fold in the mayonnaise, celery, eggs, chicken, mustard, olives, salt, and pickles. Refrigerate 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.7 Kcal (832 kJ) | ||
| Calories from fat | 155.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.24g | 27% | |
|---|---|---|---|
| Cholesterol | 74.12mg | 25% | |
| Sodium | 659.84mg | 27% | |
| Potassium | 167.37mg | 4% | |
| Total Carbs | 7.6g | 3% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 3.8g | 8% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 31.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 209.05 Kcal (875 kJ) | ||
| Calories from fat | 163.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.14g | 27% | |
|---|---|---|---|
| Cholesterol | 77.98mg | 25% | |
| Sodium | 694.22mg | 27% | |
| Potassium | 176.09mg | 4% | |
| Total Carbs | 7.99g | 3% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 1.38g | 5% | |
| Protein | 4g | 8% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 32.7mg | 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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