Recipe Details
Ingredients
-
5poundsred potatoes, chopped
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3cupsmayonnaise
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2cupsfinely chopped pickles
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5largehard-cooked eggs, chopped
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½cupchopped red onion
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½cupchopped celery
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3tablespoonsprepared mustard
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1tablespoonapple cider vinegar
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1teaspoonsalt, or to taste
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½teaspoonground black pepper
Cooking Directions
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
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Stir together mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper in a large bowl. Fold in cooled potatoes until well combined.
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Chill potato salad in the refrigerator for at least 6 hours to overnight before serving.
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Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe20 | |
| Calories339 | |
| % Daily Value * | |
| Total Fat 28g |
35% |
| Saturated Fat 4g |
22% |
| Cholesterol 54mg |
18% |
| Sodium 538mg |
23% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 2g |
8% |
| Total Sugars 2g |
|
| Protein 4g |
8% |
| Vitamin C 11mg |
12% |
| Calcium 25mg |
2% |
| Iron 1mg |
7% |
| Potassium 571mg |
12% |
* 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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