Directions:
- The potatoes and eggs should be cut into small cubes.
- (How small depends on your personal preference.) Place in large bowl.
- Combine the pickle cubes, dressing, mayonnaise, salt and pepper in a bowl.
- Mix well.
- Add the mayonnaise mixture to the potatoes and eggs and mix until well blended.
- Refrigerate for at least 4 hours to let the flavors blend.
- Personal taste should always dictate, so if you like your potato salad wet, make a little more dressing- or dry, make a little less.
- The same goes for the amount of pickles you use.
- Tweak the recipe to your personal tastes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.81 Kcal (1444 kJ) | ||
| Calories from fat | 223.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.79g | 38% | |
|---|---|---|---|
| Cholesterol | 151.46mg | 50% | |
| Sodium | 333.85mg | 14% | |
| Potassium | 316.28mg | 7% | |
| Total Carbs | 24.6g | 8% | |
| Sugars | 10.68g | 43% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.6mg | 9% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 182.46 Kcal (764 kJ) | ||
| Calories from fat | 118.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.12g | 38% | |
|---|---|---|---|
| Cholesterol | 80.15mg | 50% | |
| Sodium | 176.66mg | 14% | |
| Potassium | 167.36mg | 7% | |
| Total Carbs | 13.02g | 8% | |
| Sugars | 5.65g | 43% | |
| Dietary Fiber | 1.85g | 14% | |
| Protein | 3.32g | 13% | |
| Vitamin C | 7.8mg | 25% | |
| Vitamin A | 0.6mg | 38% | |
| Iron | 0.9mg | 9% | |
| Calcium | 27.5mg | 5% | |
* 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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