Directions:
- In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.
- In a large bowl, combine mayonnaise dressing, celery, onion, pickles, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.
- To serve, stir enough of the milk into salad to reach desired consistency. Season to taste with additional pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.29 Kcal (726 kJ) | ||
| Calories from fat | 70.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 12% | |
|---|---|---|---|
| Cholesterol | 45.67mg | 15% | |
| Sodium | 129.45mg | 5% | |
| Potassium | 50.54mg | 1% | |
| Total Carbs | 17.9g | 6% | |
| Sugars | 6.59g | 26% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 11.56g | 23% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 151.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 18.26 Kcal (76 kJ) | ||
| Calories from fat | 7.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 12% | |
|---|---|---|---|
| Cholesterol | 4.81mg | 15% | |
| Sodium | 13.64mg | 5% | |
| Potassium | 5.33mg | 1% | |
| Total Carbs | 1.89g | 6% | |
| Sugars | 0.69g | 26% | |
| Dietary Fiber | 0.25g | 10% | |
| Protein | 1.22g | 23% | |
| Vitamin C | 0.1mg | 2% | |
| Iron | 0.1mg | 6% | |
| Calcium | 16mg | 15% | |
* 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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