Recipe Details
Ingredients
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2poundsred boiling potatoes, scrubbed
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2tablespoonsred wine vinegar
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½teaspoonsalt
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½teaspoonfreshly ground black pepper
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3hard-cooked eggs
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1small celery stalk
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¼cupchopped sweet pickle (not relish)
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3scallions
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2tablespoonschopped fresh parsley
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½cupmayonnaise
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2tablespoonsDijon-style mustard
Cooking Directions
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Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water, and drain again. Cool slightly.
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Cut warm potatoes into 3/4-inch dice. Layer them in a bowl, seasoning with vinegar, salt, and pepper as you go.
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Cut eggs, celery, and pickle in 1/4-inch dice. Thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories291 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 3g |
15% |
| Cholesterol 100mg |
33% |
| Sodium 550mg |
24% |
| Total Carbohydrate 29g |
10% |
| Dietary Fiber 3g |
11% |
| Total Sugars 4g |
|
| Protein 7g |
|
| Vitamin C 17mg |
83% |
| Calcium 47mg |
4% |
| Iron 2mg |
11% |
| Potassium 803mg |
17% |
* 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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