Directions:
- In a 6- to 8-quart pan, combine potatoes and 4 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let stand until cool enough to touch, about 15 minutes.
- Meanwhile, in a large bowl, mix celery, mayonnaise, vinegar, onion, and pickle relish. Peel warm potatoes, cut into 1-inch chunks, and add to dressing; mix gently. Let stand at room temperature or chill until cool.
- Add eggs, parsley, and chopped dill; mix gently and season to taste with salt and pepper. Cover and chill until cold, at least 2 hours. Garnish with dill sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3503.5 Kcal (14668 kJ) | ||
| Calories from fat | 1675.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 186.13g | 286% | |
|---|---|---|---|
| Cholesterol | 645.78mg | 215% | |
| Sodium | 2575.86mg | 107% | |
| Potassium | 9959.29mg | 212% | |
| Total Carbs | 418.21g | 139% | |
| Sugars | 56.91g | 228% | |
| Dietary Fiber | 29.13g | 117% | |
| Protein | 66.95g | 134% | |
| Vitamin C | 437.3mg | 729% | |
| Iron | 1659.2mg | 9218% | |
| Calcium | 583.5mg | 58% | |
| Amount Per 100 g | |||
| Calories | 116.19 Kcal (486 kJ) | ||
| Calories from fat | 55.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 286% | |
|---|---|---|---|
| Cholesterol | 21.42mg | 215% | |
| Sodium | 85.42mg | 107% | |
| Potassium | 330.28mg | 212% | |
| Total Carbs | 13.87g | 139% | |
| Sugars | 1.89g | 228% | |
| Dietary Fiber | 0.97g | 117% | |
| Protein | 2.22g | 134% | |
| Vitamin C | 14.5mg | 729% | |
| Iron | 55mg | 9218% | |
| Calcium | 19.4mg | 58% | |
* 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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