Directions:
- Peel and dice the potatoes, cook, and cool.
- Hard boil the eggs, and cool, peel and chop.
- Peel onions chop fine.
- Dice celery fine.
- Combine the first 4 ingredients in a serving bowl, cover and refrigerate while preparing the rest of the ingredients for the dressing.
- Blend the mayo, pickle relish, pimento, mustard, celery salt and sugar together.
- Then pour over the potato mixture and toss.
- Taste- Salt & pepper if needed.
- Cover the salad and refrigerate for at least 1-2 hours for flavors to blend.
- May garnish with olives, boiled egg, and fresh sprigs of parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.47 Kcal (1589 kJ) | ||
| Calories from fat | 169.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.79g | 29% | |
|---|---|---|---|
| Cholesterol | 116.82mg | 39% | |
| Sodium | 519.33mg | 22% | |
| Potassium | 1058.98mg | 23% | |
| Total Carbs | 43.43g | 14% | |
| Sugars | 6.55g | 26% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 9.74g | 19% | |
| Vitamin C | 15.6mg | 26% | |
| Iron | 2.5mg | 14% | |
| Calcium | 66.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.83 Kcal (577 kJ) | ||
| Calories from fat | 61.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 29% | |
|---|---|---|---|
| Cholesterol | 42.43mg | 39% | |
| Sodium | 188.62mg | 22% | |
| Potassium | 384.62mg | 23% | |
| Total Carbs | 15.77g | 14% | |
| Sugars | 2.38g | 26% | |
| Dietary Fiber | 1.67g | 18% | |
| Protein | 3.54g | 19% | |
| Vitamin C | 5.7mg | 26% | |
| Iron | 0.9mg | 14% | |
| Calcium | 24mg | 7% | |
* 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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