Ingredients:
- 1 celery heart (2 cups)
- 4 -6 hard-cooked eggs, chopped (optional)
- dill, garnish (optional)
Directions:
- Wash and chop onion and celery heart.
- Wash and eye the potatoes. Leave most of the skin for vitamins. Cut into bite size cubes and place in a large cooking pot. Cover with cold water, enough so the potatoes have about one inch under the water. Salt generously and bring to a boil.
- Reduce heat to medium and boil for 8-10 minutes until tender. A little under cooked is Ok because they will continue cooking.
- Rinse with cool water. I usually dump out all the hot water and fill with cold replacing it a few times until potatoes are cool to the touch. Drain and pat dry.
- Mix mayo, vinegar, salt, sugar and pepper in large bowl.
- Add potatoes, celery, onion and eggs and toss gently.
- Chill overnight. Mix & serve. Top with dill for a fancy presentation.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.25 Kcal (650 kJ) | ||
| Calories from fat | 69.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.77g | 12% | |
|---|---|---|---|
| Cholesterol | 54.62mg | 18% | |
| Sodium | 603.57mg | 25% | |
| Potassium | 440.29mg | 9% | |
| Total Carbs | 18.14g | 6% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 11.1mg | 18% | |
| Iron | 1mg | 6% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 95.52 Kcal (400 kJ) | ||
| Calories from fat | 43.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 12% | |
|---|---|---|---|
| Cholesterol | 33.61mg | 18% | |
| Sodium | 371.36mg | 25% | |
| Potassium | 270.9mg | 9% | |
| Total Carbs | 11.16g | 6% | |
| Sugars | 1.12g | 7% | |
| Dietary Fiber | 1.51g | 10% | |
| Protein | 2.17g | 7% | |
| Vitamin C | 6.8mg | 18% | |
| Iron | 0.6mg | 6% | |
| Calcium | 16.1mg | 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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