Recipe Details
Ingredients
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10poundsunpeeled potatoes
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24eggs
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4cupsmayonnaise
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4teaspoonssalt, or to taste
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3teaspoons prepared yellow mustard
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2teaspoonsground black pepper
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2cupsfinely chopped green onions
Cooking Directions
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.
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While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.
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Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe40 | |
Calories285 | |
% Daily Value * | |
Total Fat 20g |
26% |
Saturated Fat 4g |
18% |
Cholesterol 107mg |
36% |
Sodium 407mg |
18% |
Total Carbohydrate 21g |
8% |
Dietary Fiber 3g |
10% |
Total Sugars 1g |
|
Protein 6g |
12% |
Vitamin C 23mg |
26% |
Calcium 34mg |
3% |
Iron 2mg |
8% |
Potassium 532mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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