Recipe Details
Ingredients
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6mediumYukon Gold potatoes, peeled and quartered
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1smallsweet onion, diced
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3largehard-cooked eggs, chopped
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½cupdiced celery
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¼cupchopped sweet pickles
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salt and ground black pepper to taste
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1cupmayonnaise
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⅓cupsweet pickle juice
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1teaspoonprepared yellow mustard
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.
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Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
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Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories309 | |
| % Daily Value * | |
| Total Fat 24g |
31% |
| Saturated Fat 4g |
20% |
| Cholesterol 90mg |
30% |
| Sodium 222mg |
10% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 2g |
6% |
| Total Sugars 2g |
|
| Protein 5g |
9% |
| Vitamin C 1mg |
1% |
| Calcium 20mg |
2% |
| Iron 0mg |
2% |
| Potassium 65mg |
1% |
* 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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