Directions:
- 1. Cut potatoes into equally sized quarters. Boil in salted water til fork tender then cool to room temperature.
- 2. Mix all wet and dry ingredients (everything except the celery, onions, and pickles) in a large separate bowl.
- 3. Add potatoes and stir til incorporated, then add celery, onions and pickes. Carefully stir in the hard boiled eggs.
- 4. Refrigerate for at least 4 hours or overnight.
- 5. Springle paprika on top before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.93 Kcal (1360 kJ) | ||
| Calories from fat | 193.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.5g | 33% | |
|---|---|---|---|
| Cholesterol | 82.26mg | 27% | |
| Sodium | 432.64mg | 18% | |
| Potassium | 498.81mg | 11% | |
| Total Carbs | 27.84g | 9% | |
| Sugars | 11.55g | 46% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 5.58g | 11% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.3mg | 7% | |
| Calcium | 80.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 170.54 Kcal (714 kJ) | ||
| Calories from fat | 101.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.28g | 33% | |
|---|---|---|---|
| Cholesterol | 43.17mg | 27% | |
| Sodium | 227.08mg | 18% | |
| Potassium | 261.81mg | 11% | |
| Total Carbs | 14.61g | 9% | |
| Sugars | 6.06g | 46% | |
| Dietary Fiber | 1.38g | 11% | |
| Protein | 2.93g | 11% | |
| Vitamin C | 5.5mg | 17% | |
| Vitamin A | 0.5mg | 34% | |
| Iron | 0.7mg | 7% | |
| Calcium | 42.2mg | 8% | |
* 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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