Recipe Details
Ingredients
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6largepotatoes – peeled and cubed
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3largeeggs
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1onion, finely chopped
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3stalkscelery, diced
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1(4 ounce) jarpimentos
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3teaspoonssweet pickle relish
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3tablespoonscreamy salad dressing
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2teaspoonsprepared mustard
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1teaspoonpaprika
Cooking Directions
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Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl, and beat until smooth.
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Meanwhile, place eggs in a saucepan and cover 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, cool, peel, and chop.
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Combine potatoes, eggs, onion, celery, pimentos, and relish in a mixing bowl.
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Blend together salad dressing and mustard, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories270 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
5% |
| Cholesterol 72mg |
24% |
| Sodium 117mg |
5% |
| Total Carbohydrate 53g |
19% |
| Dietary Fiber 7g |
25% |
| Total Sugars 5g |
|
| Protein 8g |
17% |
| Vitamin C 68mg |
76% |
| Calcium 54mg |
4% |
| Iron 3mg |
16% |
| Potassium 1279mg |
27% |
* 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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Dish Photos
