Directions:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
- Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
- Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.68 Kcal (1091 kJ) | ||
| Calories from fat | 106.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.82g | 18% | |
|---|---|---|---|
| Cholesterol | 60.34mg | 20% | |
| Sodium | 189.77mg | 8% | |
| Potassium | 964.34mg | 21% | |
| Total Carbs | 33.56g | 11% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 6.17g | 12% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 6.4mg | 36% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 98.85 Kcal (414 kJ) | ||
| Calories from fat | 40.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 18% | |
|---|---|---|---|
| Cholesterol | 22.88mg | 20% | |
| Sodium | 71.96mg | 8% | |
| Potassium | 365.67mg | 21% | |
| Total Carbs | 12.72g | 11% | |
| Sugars | 1.6g | 17% | |
| Dietary Fiber | 1.73g | 18% | |
| Protein | 2.34g | 12% | |
| Vitamin C | 10.7mg | 47% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.4mg | 36% | |
| Calcium | 15.2mg | 4% | |
* 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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